Walnut Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy, golden-edged dumplings are built entirely from sweet potato, cassava flour, and arrowroot starch — no nuts anywhere in the equation, which makes them a genuinely safe and satisfying option when so many gnocchi recipes sneak in nut-based sauces or toppings. The natural sweetness of roasted sweet potato comes through in every bite, warmed by a subtle undercurrent of ginger and turmeric that makes the whole dish feel a little more interesting than your average pasta night. Once the gnocchi hit a hot skillet in refined coconut oil, they develop a crisp, caramelized crust that is honestly the best part — soft and tender inside, golden and slightly chewy on the outside. The sauce is where things get really good: garlic and fresh sage leaves bloom in that same coconut oil until fragrant and crisp, then a splash of lemon juice and a little reserved pasta water pull everything into a glossy, aromatic coating. It's the kind of dish that looks and tastes like you spent serious time in the kitchen, even though the process is mostly just roasting, rolling, and a quick sear. Fresh parsley scattered on top adds a bright, herby finish that ties the whole plate together beautifully.
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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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