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Giovanni Rana Skillet Gnocchi
Photo: Open Food Facts contributors (CC BY-SA)

Potato gnocchi

Giovanni Rana Skillet Gnocchi

12 oz

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
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Why it scores 70

Giovanni Rana Skillet Gnocchi scores 70 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 0.9 g / 100 g: High in salt. Strong
  3. Mono- and diglycerides: In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better ravioli and tortellini

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Skillet Gnocchi

START100

Ingredients

  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Sorbic acid
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [4]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier and modified starch. [3]
subtotal−19.5

Nutrition per 100 g

  • Salt 0.9 g / 100 g
    Strong High in salt. [5]
subtotal−3
TOTAL 70Good

100 − 30 = 70

GTIN 00877448004798 · 2026-04-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy154 kcal
Fat0.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates34 g
Sugars0.6 g
Added sugars0 g
Fiber0.6 g
Protein4.3 g
Salt0.9 g

Serving: 1 serving (162 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, SEMOLINA, POTATO FLAKES (POTATOES, MONO AND DIGLYCERIDES OF FATTY ACIDS, DIPHOSPHATE, CITRIC ACID, ASCORBYL PALMITATE AND ASCORBIC ACID), MODIFIED STARCH, 2% OR LESS OF SALT, CITRIC ACID, SORBIC ACID, RICE FLOUR

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free

Always check the package: recipes change.

Healthiest potato gnocchi in the US

More from Giovanni Rana

Sources

  1. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  2. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  3. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  5. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  6. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  7. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  8. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  9. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org