{"id":6065,"date":"2026-10-28T06:40:29","date_gmt":"2026-10-27T22:40:29","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=6065"},"modified":"2026-10-28T06:41:19","modified_gmt":"2026-10-27T22:41:19","slug":"de-cecco-potato-gnocchi-review","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2026\/10\/de-cecco-potato-gnocchi-review\/","title":{"rendered":"De Cecco Potato Gnocchi & Rana Alfredo Sauce Review"},"content":{"rendered":"\n

Both are good, but not together<\/h3>\n\n\n
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I love gnocchi, but only when they are light and fluffy, with the right proportion of potato to flour. Because it is hard to get it right, I never make gnocchi – so it’s usually something I eat at restaurants. You can, however, buy pre-made, ready-to-boil gnocchi and once in a while I get them. They are OK, but not great.

De Cecco potato gnocchi<\/a><\/strong> ($2.50 on sale from $4) are among the best of the bunch. They are pretty light, though still heavier than I would like. Flavor wise, they are a little too bitter and in need of another pinch of nutmeg, but they are not bad. They do cook very fast (mine are overcooked in the photo).

Ingredients are dried potato flakes, potato starch, flour, rice flour, spices, salt, lactid acid. <\/p>\n\n\n

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I served the gnocchi with Rana Alfredo Sauce<\/a><\/strong> ($3 on sale from $6), sold refrigerated. I have liked this sauce before, but it didn’t really vibe well with the gnocchi, the combination had an unpleasantish bitter flavor. The sauce is pretty good as a dipping sauce, and I would buy it again, but not serve it with gnocchi.

It’s made with cream, parmigiano reggiano, onions, pecorino romano, food starch, natural flavors, salt, autolyzed yeast extract, garlic and spice.<\/p>\n\n\n\n

See other reviews of pasta & pasta sauces<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Both are good, but not together I love gnocchi, but only when they are light and fluffy, with the right proportion of potato to flour. Because it is hard to get it right, I never make gnocchi – so it’s usually something I eat at restaurants. You can, however, buy pre-made, ready-to-boil gnocchi and once […]<\/p>\n","protected":false},"author":2,"featured_media":6060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[736,89,91,722,28],"class_list":["post-6065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-items","tag-de-cecco","tag-pasta","tag-pasta-sauce","tag-rana","tag-reviews","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/6065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=6065"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/6065\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/6060"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=6065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=6065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=6065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}