After the author figured out how the testers were messing up the gnudi recipe, how did the author's gnudi probably turn out?

Choices:
A. The gnudi was still impossible to make
B. not enough information
C. The gnudi wasn't ruined
D. The gnudi disappeared in the pot
The gnudi wasn't ruined
When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers — about 80 people from all over the world — to test every recipe thoroughly.
Only one came back to me consistently with problems.
From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with “dissolved” gnudi. It reminded me of Pellegrino Artusi’s potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared – O dove’erano andati? “Where did they go?”
In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors — was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use “proper” ricotta? Aha.
“Proper” ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind — to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe.