Xanthan Gum Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from sweet potato and cassava flour is the kind of dish that feels indulgent but comes together with a surprisingly short ingredient list. Cassava flour and arrowroot starch do all the binding work here, which means there's absolutely no need for xanthan gum — no gums of any kind, actually — and the texture still delivers that satisfying chew you want from a proper gnocchi. Roasting the sweet potatoes first concentrates their natural sweetness and drives off excess moisture, which is the real secret to a dough that holds its shape without any additives. Once the gnocchi hit a hot skillet with refined coconut oil, they develop crisp, caramelized undersides that contrast beautifully with the soft interior. The sage and garlic finish is simple but deeply aromatic — the leaves go crisp in the oil, the garlic turns just golden, and a splash of lemon juice at the end keeps everything bright and balanced. A spoonful of reserved pasta water pulls the whole sauce together into something glossy and cohesive. This is the kind of weeknight-worthy recipe that also feels impressive enough to serve to guests.
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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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