Oats Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and finished in a skillet with crispy sage and fragrant garlic, this is the kind of gnocchi that makes you forget you ever needed a traditional recipe. The base is built entirely from roasted sweet potatoes, cassava flour, and arrowroot starch — no grain, no gluten, and absolutely nothing derived from oats anywhere in the ingredient list. Roasting the sweet potatoes until their skins wrinkle and pull away concentrates their natural sweetness, which plays beautifully against the earthy turmeric and ginger worked into the dough. The cassava flour gives the gnocchi a surprisingly tender, chewy bite that holds up when you sear them in coconut oil until the undersides go properly crisp and caramelized. A quick sage-and-garlic infusion in the same pan, finished with a splash of lemon juice and a little reserved pasta water, pulls everything into a glossy, aromatic sauce that clings to every ridge. It's a dish that feels genuinely indulgent without relying on anything that would raise a red flag for anyone navigating oat sensitivities or cross-contamination concerns with grain-based products. Serve it straight from the skillet while it's hot and the sage is still crackling.
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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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