Nutmeg Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is comfort food that genuinely earns its place at the table. The combination of cassava flour and arrowroot starch gives the dough a tender, cohesive texture without any wheat, and the natural sweetness of the roasted sweet potato comes through in every bite. A whisper of ground ginger and turmeric keeps the flavor warm and interesting, and because the seasoning is built entirely from whole spices, there's no need to reach for anything that might sneak in unwanted flavors or trigger a sensitivity. Traditional gnocchi recipes often call for warming spices that include nutmeg, but this version skips it entirely without sacrificing any of that cozy, satisfying depth. The finishing move — crispy sage leaves, golden garlic, and a bright hit of lemon juice all pulled together in refined coconut oil — is simple enough for a weeknight but impressive enough to serve to guests. Searing the gnocchi after boiling is the step that takes everything from good to genuinely great, giving each piece a caramelized crust that holds up beautifully against the fragrant, glossy sauce.
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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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