Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 136 kcal | 7% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 30.0 g | 12% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.60 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.18 g | 3% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
REHYDRATED POTATO (80%) [Water, Potato Flakes, Stabiliser: Sodium Metabisulphite], Wheat Flour, Acidity Regulator: Lactic Acid; Salt, Preservative: Sorbic Acid; Flavouring, Rice Flour. ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May also contain soya.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.