Paraben Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish is the kind of comfort food that genuinely surprises people when they learn what's in it. Roasting the sweet potatoes first concentrates their natural sweetness and keeps the dough from getting waterlogged, which is the real secret to gnocchi that holds together and crisps up beautifully in the pan. The sage coconut oil sauce is deceptively simple: garlic, fresh sage leaves, and a bright hit of lemon juice come together in minutes and coat every piece in something fragrant and deeply savory. Refined coconut oil gives the sear a clean, neutral flavor while still getting hot enough to create those irresistible golden edges. For anyone navigating sensitivities around synthetic preservatives and additives, cooking from scratch with whole, recognizable ingredients like these means you know exactly what's going into every bite — no label-reading anxiety required. A scatter of fresh parsley at the end adds a little color and freshness that makes the whole plate feel restaurant-worthy. This one is genuinely worth the effort.
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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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