Gnocchi

Gnocchi (potato gnocchi) in their basic form are considered a well-tolerated food if they are prepared from fresh and permitted ingredients. The main ingredient, potatoes, is low-histamine, and tolerance is individual rather in terms of the content of solanine in sprouting pieces than histamine as such. With eggs, the situation is specific: while the yolk is safe, the egg white is a known histamine liberator, however, in the heat-treated state (as part of the dough) it is usually much better tolerated than in the raw state. The key risk for gnocchi remains primarily industrial processing, where additives, preservatives (e.g. sulphites in purchased potato dough) or the use of ripening cheeses and tomato sauces during their subsequent preparation can be a problem. Homemade, freshly prepared gnocchi are an ideal choice for a low-histamine diet.