Vegetarian Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, this gnocchi is the kind of dish that makes you forget you ever needed a traditional potato-and-flour base. Roasting the sweet potatoes first concentrates their natural sweetness and drives off excess moisture, which is the key to a dough that actually holds together without turning gummy. Cassava flour and arrowroot starch do the heavy lifting here, giving each little dumpling a tender bite with just enough chew. The finishing move — searing the boiled gnocchi in coconut oil until the undersides go crisp and caramelized — is what separates this from anything you'd pull out of a store-bought bag. Crisped sage leaves, golden garlic, and a bright hit of lemon juice come together in the pan to create a sauce that's fragrant and rich without being heavy. A splash of reserved pasta water ties everything into a glossy, cohesive coating that clings to every ridge. It's an impressive plate that rewards a little patience, and it's completely meat-free without ever feeling like it's missing anything.
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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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