Pork Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is the kind of comfort food that genuinely surprises people when they find out how it's made. The sweet potato flesh gets roasted until deeply tender, then mashed smooth and folded with cassava flour and arrowroot starch to create a dough that holds together beautifully without any wheat or dairy. A warm, nutty hint of turmeric and ginger runs through every bite, making these little dumplings taste far more complex than the short ingredient list suggests. The real magic happens in the skillet, where the boiled gnocchi get seared in refined coconut oil until the undersides turn crisp and caramelized — that contrast of crunchy exterior and soft center is completely addictive. Crisped sage leaves and thin slices of golden garlic finish the pan sauce, with a splash of lemon juice and a little reserved pasta water pulling everything into a glossy, fragrant coating. Every component in this recipe is naturally free from pork and pork-derived ingredients, so there's no label-reading anxiety or ingredient swaps required — just straightforward, satisfying cooking. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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!