Gnocchi and Warfarin

Publication Date: 
Wed, 07/01/2015
By: Alere Staff

If you’re not familiar with gnocchi, it is one of the most popular items being added to menus today. It is pronounced ‘NYOH-kee’ and is a delicious soft dough dumpling made from ingredients such as wheat flour, potato, egg, cheese or semolina. It is common for people to think of gnocchi as a form of pasta, but it is actually an alternative to pasta in the Italian diet. Recently, some pasta producers have created pasta that is shaped like little dumplings which they label and sell as gnocchi and this has contributed to confusion. True gnocchi, however, is not pasta.

Gnocchi itself is not something that interferes with warfarin’s effect. However, depending how gnocchi is cooked or what it may be stuffed or blended with can have quite an impact on your body’s reaction to your warfarin dose. Often boiled or sautéed with oils and frequently combined with nutritious, Vitamin K rich vegetables such as spinach, kale or other greens, gnocchi dishes can be downright delectable, but wreak havoc on your INR if close attention is not paid to how they are prepared.

Vitamin K is essential to our health and foods with Vitamin K are tasty and healthy, but it is important to always remain consistent and observant of your intake of them. Remembering to pay attention to how often and how much you eat of foods that are high in Vitamin K will allow you to enjoy a variety of healthy food and maintain stability in your INR. Bon appetite!

Interested in learning about other foods? Check out these related articles:

References:

  1. Sheps, S.G, M.D. Diseases and Conditions – Thrombophlebitis. Mayo Clinic. Retrieved June 17, 2015 from website: http://www.mayoclinic.org/diseases-conditions/thrombophlebitis/expert-answers/warfarin/faq-20058443
  2. National Institutes of Health. Important Information to Know When You Are Taking: Coumadin and Vitamin K. Retrieved June 17, 2015 from website: http://ods.od.nih.gov/pubs/factsheets/coumadin1.pdf