Pregnancy Friendly 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 also happens to be genuinely nourishing. Sweet potatoes bring a natural sweetness and a beautiful orange hue, while cassava flour and arrowroot starch keep the dough tender and easy to work with, no gluten required. The warm spices — a touch of ginger and turmeric — add gentle depth without overwhelming the palate, which makes this an especially appealing option when taste sensitivities are running high. Each piece gets seared in coconut oil until the outside is crisp and golden, then tossed in a fragrant sage and garlic sauce finished with a bright hit of fresh lemon juice. Refined coconut oil keeps the sauce clean-tasting and light, so the herbs and garlic really shine. It's a from-scratch project that rewards your effort with something genuinely restaurant-worthy, and the steps are straightforward enough that you won't be on your feet longer than necessary.
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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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