Seeds Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour sounds like a dream, and this recipe absolutely delivers on that promise. The natural sweetness of the roasted potatoes pairs beautifully with warm hints of ginger and turmeric baked right into the dough, giving every bite a subtle depth that feels anything but ordinary. Cassava flour and arrowroot starch do the heavy lifting here, binding the dough without any grain-based or seed-derived ingredients sneaking into the mix — a genuine win when so many pasta alternatives rely on exactly those things. The finishing move is a sage-infused coconut oil sauce with thin-sliced garlic and a bright hit of lemon juice that clings to every ridge and crevice of the pan-seared gnocchi. Searing them in the skillet after boiling is the step that takes this from good to genuinely restaurant-worthy — crispy on the outside, tender all the way through. A scatter of fresh parsley over the top adds a pop of color and freshness that makes the whole dish look as good as it tastes. This is the kind of recipe that earns a permanent spot in your rotation.
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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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