Rice Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crispy sage, this gnocchi is the kind of dish that makes people ask for the recipe before they've even finished their plate. Cassava flour and arrowroot starch stand in for the usual wheat and potato starch combo, giving the dough just the right structure without a grain of rice flour in sight — a genuinely tricky balance to strike in grain-free pasta making. The sweet potato base brings natural sweetness and a gorgeous amber color, while ground ginger and turmeric add a subtle warmth that makes every bite feel a little more interesting than your average dumpling. Roasting the potatoes rather than boiling them keeps the mash from getting waterlogged, which is the real secret to a dough that rolls cleanly and holds together in the pot. Once the gnocchi hit the hot skillet, they develop a crisp, caramelized crust that contrasts beautifully with the soft interior — that texture is everything. The sage coconut oil sauce comes together in minutes, with garlic, a squeeze of lemon, and a splash of pasta water pulling it all into something glossy and restaurant-worthy. This is comfort food that happens to work for a lot of people who thought gnocchi night was off the table.
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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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