Sesame Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is as comforting as it gets, with a warmth that comes from a touch of ginger and turmeric worked right into the dough. The sauce is deceptively simple: crispy sage leaves, golden garlic, and a bright hit of lemon juice all bloomed in refined coconut oil, which gives everything a clean, rich finish without any competing flavors. Because the entire recipe is built around whole, straightforward ingredients, there's no need to scan labels for hidden sesame oil or tahini — a surprisingly common issue with store-bought gnocchi sauces and specialty pasta dishes. Cassava flour and arrowroot starch do the heavy lifting in place of wheat, making the dough tender and cohesive without any grains at all. The technique of letting the sweet potato mash cool before mixing is a small but crucial step that keeps the dough from turning sticky and unworkable. Searing the boiled gnocchi in a hot skillet is what takes this from good to genuinely craveable — those crisp, caramelized undersides are worth every extra minute. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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