Peanut Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from scratch sounds like a weekend project, but the payoff here is absolutely worth it. Roasted sweet potatoes give the dough a naturally sweet, earthy depth, while cassava flour and arrowroot starch keep everything tender without any wheat or nut-based ingredients in sight. A pinch of turmeric and ginger woven into the dough adds a subtle warmth that makes each bite feel a little more special than your average pasta night. The finishing move — crisping the gnocchi in refined coconut oil, then bathing them in a sage-and-garlic infused pan sauce with a bright hit of lemon — is the kind of thing that makes a simple plate taste genuinely restaurant-worthy. Store-bought gnocchi can be a minefield of shared-facility warnings, so making your own with this short, clean ingredient list is a real relief. Everything comes together in one skillet for the sauce, and the whole process is more approachable than it looks once you get the dough rolling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!