Low Histamine 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
- 1 tsp kosher salt
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
For the sauce
- 4 tbsp vegan butter
- 12 fresh sage leaves
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- ½ tsp kosher salt, or to taste
For serving
- 2 tbsp nutritional yeast (optional)
Can be omittednutritional yeast
- 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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