Eosinophilic Esophagitis Friendly Vegan Sweet Potato Gnocchi
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lb sweet potatoes (about 2 large)
- 1 ¾ cups all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp kosher salt
- ¼ tsp ground nutmeg
For the sauce
- 4 tbsp vegan butter
- 12 fresh sage leaves
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt, or to taste
For serving
- 2 tbsp nutritional yeast (optional)
- fresh sage leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them on a parchment-lined baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle.
- 2
Let the sweet potatoes cool for 15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps. Spread the mash across the bowl and let it cool to room temperature, about 10 minutes — the drier and cooler the mash, the less flour you will need.
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