Oral Allergy Syndrome Friendly Vegan Sweet Potato Gnocchi

Total time1 hr 30 min

Prep time30 min

Cook time45 min

Oral Allergy Syndrome Friendly Vegan Sweet Potato Gnocchi

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Ingredients

4 servings

For the gnocchi

2 lb sweet potatoes (about 2 large)
1 ¾ cups all-purpose flour, plus more for dusting
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
¼ tsp red pepper flakes (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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