Pescatarian Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply satisfying, this gnocchi is built entirely from sweet potatoes, cassava flour, and arrowroot starch — no wheat, no eggs, no dairy anywhere in sight. The sweet potato flesh gets roasted until caramelized and tender, then riced smooth and folded into a soft dough that holds together beautifully without any of the usual suspects. A warm note of turmeric and ginger runs through every bite, giving the gnocchi a subtle earthiness that pairs perfectly with the sauce. That sauce is the real showstopper: refined coconut oil infused with crispy sage leaves, golden garlic, and a bright hit of lemon juice that cuts through the richness and makes everything sing. The technique of searing the boiled gnocchi in a hot skillet is what takes this from good to genuinely craveable — those crisp, caramelized undersides are worth every extra minute. Because every ingredient here is naturally sourced and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your dinner. Scatter over a little fresh parsley, serve immediately, and watch it disappear.
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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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