Soy Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this is the kind of dish that feels indulgent but comes together with a surprisingly short ingredient list. The sweet potatoes are roasted until their skins wrinkle and pull away, concentrating their natural sweetness before the dough is even mixed, which gives every bite a deep, earthy flavor that plain potato gnocchi just can't match. Cassava flour and arrowroot starch do the heavy lifting here, binding everything together without a trace of wheat or soy, so you're not sacrificing texture for dietary needs. The sage coconut oil sauce is where things get truly special — crispy sage leaves, golden garlic, and a bright hit of lemon juice all come together in the same pan you used to sear the gnocchi, picking up every bit of flavor along the way. Refined coconut oil gives the sauce a clean, neutral base that lets the herbs and garlic shine without any coconut flavor competing for attention. A splash of reserved pasta water loosens everything into a glossy, restaurant-worthy coating that clings to every ridge. This is the kind of recipe you'll want to make on a slow weekend and then immediately plan to make again.
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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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