Gluten free sweet potato gnocchi beauty food from Mia Rigden of RASA

Sweet Potato Gnocchi

I love pasta. Who doesn’t?! It’s not exactly a beauty food though. The gluten and dairy can leave you oh-so bloated and feeling, I can’t think of a better word than, icky. Known as “potato pasta,”, for the longest time I thought gnocchi might be the gluten-free answer to my all to0 frequent pasta cravings. When I realized they are actually made with even more flour than regular pasta (because they are so thick), I was so bummed. I thought I had found the biggest pasta hack the wellness community had ever found. Sadly, no.

Until, that is, Mia from RASA told me about a sweet potato gnocchi recipe she had been working on. I confessed my gnocchi love and volunteered to be her official taste tester. The results of her gluten-free, dairy-free recipe are off the charts. They are what Italian Instagram dreams are made of!
These little pillow-y puffs are so delicious, and topped with some aged raw goat cheese, you won’t miss the traditional version for a second. Enjoy!
Word to the wise: stick to the recipe and do not swap out ingredients. The tapioca flour is especially key. This beauty food recipe is very specific.
Gluten free sweet potato gnocchi beauty food from Mia Rigden of RASA

Sweet Potato Gnocchi

Sweet Potatoes are high in Beta Carotene, which is great for your skin and hair. – Mia

  • 2 cups sweet potato, mashed, without skin
  • 2 cups almond flour
  • ½ cup tapioca flour (plus extra for rolling gnocchi dough)
  • ¼ cup coconut flour
  • 1 egg
  • Sea salt
  • 2 tbsp ghee

Gluten free sweet potato gnocchi beauty food from Mia Rigden of RASA


Add sweet potato, salt, almond, tapioca and coconut flour to a stand-up mixer with the paddle attachment and begin to mix. Meanwhile, lightly beat egg and add to mixture.

Create a decent sized work station to roll the dough. Start by throwing a generous handful of tapioca flour on the surface. Grab a tennis ball-sized piece of gnocchi dough and begin to roll in between your hands to create a tube. Continue rolling the dough on the work space, adding tapioca flour as necessary to prevent sticking, until the dough is about ½-3/4 of an inch thick.

Cut dough into 1 inch slices and roll over a gnocchi board to get grooves (make sure to dust gnocchi roller with flour first). You can also use a fork for this. Continue to roll until you have enough gnocchi. The dough will last in the fridge for a few days, so you don’t have to roll it all out at once.

To cook the gnocchi, bring a pot of water to a soft boil. The wider the pot the better. Add gnocchi one by one, giving each a little space so they don’t stick to together. When the gnocchi floats to the top, it’s done. Remove with a slotted spoon until all gnocchi are cooked. If they stick to the bottom, just lightly nudge until it loosens.

Once the gnocchi are cooked, heat ghee in a large sauté pan. Add gnocchi and sauté until golden and slightly crispy. Top with a little olive oil and sea salt, and serve!

Gluten free sweet potato gnocchi beauty food from Mia Rigden of RASA

Special thanks to Mia Rigden!

Photo by Diana Davis



Gluten Free Gnocchi

Written By
More from Laney Crowell

Clean Nails

Ruth Kallens is a true gem. She is the kind of girlfriend...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *