Vegan Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish proves that plant-based comfort food can be genuinely luxurious. Roasting the sweet potatoes first concentrates their natural sweetness and gives the dough a depth of flavor that plain boiled potato gnocchi just can't match. The addition of ground ginger and turmeric adds a subtle warmth that makes every bite feel a little more interesting without overpowering the dish. Because the entire recipe relies on whole-food, plant-derived ingredients, there's no dairy, no eggs, and no guesswork about hidden animal products sneaking into your dinner. The real magic happens in the skillet, where refined coconut oil turns crispy sage leaves and sliced garlic into an impossibly fragrant sauce that clings to every ridge of the gnocchi. A splash of lemon juice and a little reserved pasta water pull it all together into something glossy and restaurant-worthy. This is the kind of recipe you'll want to make on a slow weekend afternoon and then immediately add to your regular 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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