Nitrate & Nitrite Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato and cassava flour — this dish is the kind of comfort food that feels indulgent without a single processed ingredient in sight. Roasting the sweet potatoes first concentrates their natural sweetness, and letting the mash cool before mixing is the small but crucial step that keeps the dough from turning gummy. Cassava flour and arrowroot starch do the heavy lifting here, giving the gnocchi enough structure to hold together in boiling water and then crisp up beautifully in the pan. The sage coconut oil sauce is where things get really special — garlic slices go golden, sage leaves turn paper-crisp and fragrant, and a splash of lemon juice ties everything together into something that tastes far more complex than the ingredient list suggests. For anyone navigating preserved meats, cured foods, or packaged pasta sauces that sneak in additives, this recipe is a genuine breath of fresh air — every component is whole and straightforward. A scatter of fresh parsley at the end adds a little brightness and color, though the dish honestly doesn't need it. Make this on a weekend when you have time to enjoy the process, because the result is absolutely worth it.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 medium sweet potatoes (about 1 ½ lb total)
- 1 cup cassava flour, plus more for dusting
- ¼ cup arrowroot starch
- 1 tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the sage coconut oil
- 4 tbsp refined coconut oil, divided
- 16 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them directly on a baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle and pull away slightly.
- 2
Let the sweet potatoes cool for 10–15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large mixing bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps remaining. Spread the mash loosely in the bowl and let it cool to room temperature, about 15 minutes — this allows steam to escape so the dough is not too wet.
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