Seed Oil Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crispy sage, this is the kind of dish that makes you forget you ever cared about regular pasta. Roasted sweet potatoes bring natural sweetness and a gorgeous amber color to the dough, while cassava flour and arrowroot starch keep everything tender without any grain-based fillers. The whole thing comes together in refined coconut oil — a clean, neutral fat that gets beautifully hot for searing without any of the industrial seed oils hiding in most restaurant or store-bought versions. That hard sear in the skillet is what transforms these from soft boiled dumplings into something with real textural contrast: crisp on the outside, cloud-like within. A quick pan sauce of garlic, crisped sage leaves, lemon juice, and a splash of starchy cooking water pulls it all together into something that feels genuinely restaurant-worthy. Ground ginger and turmeric woven into the dough add a subtle warmth that you notice without being able to name, which is exactly the kind of depth a dish like this deserves. Fresh parsley at the end keeps it bright, but honestly, the sage coconut oil is the star.
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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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