Difatti Gluten Free Gnocchi Spinach
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 163 kcal | 8% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 36.0 g | 14% |
| of which sugars | 0.10 g | 0% |
| Protein | 3.5 g | 7% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 26 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rehydrated potato water, potato flakes] (70%), corn flour (12%), potato starch, com starch, spinach (3%), rice flour (39) salt, acidity regulactic acid, preservative: sorbic acid May contain soy. Cooking Directions: (1-2 servings) You will need % a litre of water per 100g: Bring water to the boil in a saucepan. Cook gnocchi for about 2 minutes until they float to the surface and drain. Dress with pesto, tomato sauces, try with melted butter, sag and black pepper. Sprinkle with grated parmesan. Best before: see packaging
- E200Sorbic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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