Wheat Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and finished in a skillet with crispy sage and garlic-infused coconut oil, this gnocchi is the kind of dish that makes people ask for the recipe before they've even finished their plate. The magic here comes from roasted sweet potato mash paired with cassava flour and arrowroot starch — a combination that creates a tender, cohesive dough without a single grain of wheat in sight. Cassava flour behaves remarkably like all-purpose flour in this context, so you get that satisfying, soft bite traditional gnocchi is known for, minus any gluten concerns. Letting the mash cool before mixing is a small but crucial step that keeps the dough from getting too sticky, and the fork-ridging technique helps the sage coconut oil cling to every piece. The finishing sauce is deceptively simple — refined coconut oil, thinly sliced garlic, and fresh sage leaves crisped until fragrant, then brightened with a squeeze of lemon juice. A splash of reserved pasta water pulls it all together into a glossy, restaurant-worthy coating. This is comfort food that happens to be completely free of wheat, and it tastes like it was designed that way from the start.
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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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