Pistachio Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potato and cassava flour — this dish is as comforting as it is stunning on the plate. The natural sweetness of the roasted sweet potatoes is grounded by warm hints of ginger and turmeric, and the whole thing gets finished in a skillet with crispy sage leaves, golden garlic, and a bright squeeze of lemon. Cassava flour and arrowroot starch do the heavy lifting here, giving the dough just enough structure to hold together without any wheat or grain-based flour in sight. The technique of letting the mash cool before mixing is a small but crucial step — it keeps the dough from getting sticky and ensures each gnocchi holds its shape through boiling and searing. That final pan-sear in refined coconut oil is what takes these from good to genuinely crave-worthy, creating a lightly crisp exterior that gives way to a soft, tender center. Whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight, this is the kind of recipe that feels far more impressive than the effort involved.
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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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