Pecan Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy on the inside and golden-crisp on the outside, this gnocchi is built entirely from sweet potatoes, cassava flour, and arrowroot starch — no wheat, no dairy, and absolutely nothing from the tree nut family. The warm spices of ginger and turmeric give the dough a subtle earthiness that pairs beautifully with the sage-infused coconut oil, which crisps up in the pan and fills your kitchen with an irresistible savory aroma. Roasting the sweet potatoes first is the real secret here — it concentrates their natural sweetness and drives off excess moisture so the dough comes together cleanly without getting gummy. Once the gnocchi float to the surface of the boiling water, a quick sear in hot coconut oil gives them that restaurant-worthy caramelized crust that makes every bite genuinely satisfying. A splash of lemon juice and a little reserved pasta water pull the whole sauce together into something glossy and bright, cutting through the richness of the oil just enough. It's the kind of dish that feels impressive but follows a straightforward process, making it a great weekend project or a showstopper dinner for guests with a range of dietary needs.
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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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