Paleo Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — no white flour, no eggs, no dairy — and yet the texture is genuinely tender with crisp, golden edges that make each bite deeply satisfying. The trick is roasting the sweet potatoes until their skins wrinkle and pull away, then letting the mash cool completely so excess steam escapes before the dough comes together. That patience pays off in a dough that rolls cleanly and holds its shape through boiling and searing without falling apart. The finishing sauce is where things get truly special: sage leaves crisped in refined coconut oil with thin-sliced garlic and a bright hit of fresh lemon juice, all loosened with a splash of starchy pasta water into something glossy and aromatic. Ground turmeric and ginger woven into the dough add a subtle warmth that plays beautifully against the herby, citrusy sauce. This is the kind of recipe that surprises people — it looks and tastes like a restaurant dish, and nobody needs to know it skips every grain and legume on the list.
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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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