Red Meat Allergy Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish is comfort food that happens to be completely free of any red meat or hidden animal-derived additives that can sneak into store-bought pasta. Roasting the sweet potatoes until their skins wrinkle and pull away concentrates their natural sweetness, and letting the mash cool before mixing is the small but crucial step that keeps the dough from turning gummy. The result is a soft, lightly spiced dough with warm notes of ginger and turmeric running through every bite. Searing the boiled gnocchi in refined coconut oil until the undersides turn crisp and caramel-edged is what takes this from simple to genuinely impressive. The sage coconut oil sauce — fragrant with crisped leaves, golden garlic, and a bright hit of lemon — clings to every ridge and hollow. It's the kind of weeknight dinner that looks like you spent far more effort than you actually did, and a scatter of fresh parsley at the end keeps things feeling light and vibrant.
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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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