Splendido gnocchi potato dumplings
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 165 kcal | — |
| Fat | 0.59 g | 1% |
| of which saturates | 0.35 g | 2% |
| Carbohydrate | 36.5 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 1.2 g | 4% |
| Protein | 4.7 g | — |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
water, potato flakes (potatoes, vegetable mono - arnd diglycerides, sodium phosphate, turmeric extract, sulphites, ascorbyl palmitate, citric acid), enriched wh at flour, salt, lactic acid, palm mono - and digtycorides, natural flavour, sorbic acid, rice flour.
- E100CurcuminColour
- E200Sorbic acidPreservative
- E270Lactic acid
- E304Fatty acid esters of ascorbic acidAntioxidant
- E304iAscorbyl palmitateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Potato gnocchi” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Potato gnocchi”: 0.94 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.