Shellfish Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crispy sage, this is the kind of pasta dish that makes people ask what restaurant you ordered from. The dough comes together from roasted sweet potato mash, cassava flour, and arrowroot starch — a naturally gluten-free combination that produces gnocchi with a surprisingly tender bite and a gorgeous sear in the pan. A warm note of ginger and turmeric runs through every piece, making the flavor just a little more interesting than your average dumpling. The sauce is beautifully simple: refined coconut oil, thinly sliced garlic, and sage leaves crisped until fragrant, finished with a bright hit of lemon juice and a splash of starchy pasta water to pull everything together into a glossy, cohesive coating. For anyone navigating seafood allergies, this is the kind of satisfying, restaurant-worthy dinner that requires zero label-checking or substitutions — every ingredient is straightforward and easy to source. It's a little project, but the steps are approachable, and the payoff — those crispy-bottomed pillows tossed in herb-infused oil — is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!