Yeast Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made without a single grain of wheat or a trace of yeast — this dish proves that comfort food doesn't need to follow the usual rules. Roasted sweet potatoes bring natural sweetness and a velvety texture, while cassava flour and arrowroot starch bind everything together into a dough that's surprisingly easy to work with. A warm note of ginger and turmeric runs through each dumpling, making the flavor feel layered and intentional rather than like a simple substitution. The real magic happens in the skillet, where the gnocchi get seared in refined coconut oil until the undersides turn crisp and caramelized before being tossed with garlic, crackling sage leaves, and a bright hit of lemon juice. That sage coconut oil sauce is deeply aromatic and comes together in minutes, coating every piece in something glossy and savory. This is the kind of recipe that feels restaurant-worthy but is genuinely achievable on a weeknight, and it happens to sidestep the fermented and leavened ingredients that can make pasta dishes off-limits. Scatter on a little fresh parsley and serve immediately — these are best eaten hot, straight from the pan.
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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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