"Of the products I tested, 80% were made from reconstituted dried potato flakes, emulsifiers (mono- and diglycerides of fatty acids), stabilisers (diphosphates) and preservatives (sodium metabisulphate). Most came in non-recyclable packaging, too – that's simply not real food, and unnecessary when you consider that similar long-life products are made with real potato and few preservatives."
"Gnocchi are generally slathered in sauce, so I'd never tried them plain before, but doing so revealed their true nature, as did studying the ingredients labels. Also, I was taught to cook gnocchi until they floated, which usually takes only a minute when you make them from scratch, but most manufacturers advise boiling them for two or three minutes, not until they floated."
"Dell'Ugo fresh potato gnocchi: Moist, tube-shaped gnocchi that are firm to the bite and have a clean potato flavour and uniform doughy texture. A refreshingly simple recipe formula made from fresh potatoes, flour, salt and sunflower oil, and a heritage brand from 1929. They floated when ready."
A product quality assessment reveals that 80% of tested gnocchi are manufactured from reconstituted dried potato flakes combined with emulsifiers, stabilizers, and preservatives, packaged in non-recyclable materials. This contrasts sharply with alternatives made from real potatoes with minimal additives. Testing gnocchi plain and examining ingredient labels exposed their true composition. Cooking instructions also differed significantly from traditional methods—most manufacturers recommend boiling for two to three minutes rather than until floating, as occurs with homemade versions. Dell'Ugo fresh potato gnocchi stands out as the best overall option, featuring simple ingredients and proper floating behavior. Rummo gnocchi di patate offers the best value, containing 80% real potatoes despite minor preservatives.
Read at www.theguardian.com
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