Gnocchi Di Patate
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 139 kcal | 7% |
| Fat | 0,50 g | 1% |
| of which saturates | 0,20 g | 1% |
| Carbohydrate | 29,0 g | 11% |
| of which sugars | 0,50 g | 1% |
| Fibre | 1,3 g | — |
| Protein | 3,6 g | 7% |
| Salt | 0,70 g | 12% |
Open Food Facts, ODbL, record updated 24 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato puree 70 % (water, dehydrated potato fakes (potato, emulsifier (mono-and diglycerides of fatty acids), spices, flavourings)), wheat flour (gluten), potato starch, rice flour, salt, acidity regulator (lactic acid), preservative (potassium sorbate), flavouring. Puré de batata 70 % (água, flocos de batata desidratados batata, emulsificantes (mono e diglicéridos de acidos gordos). especiarias, aromatizantes)), farinha de trigo (glúten), amido de batata, farinha de arroz, sal, regulador de acidez (acido láctico), conservante (sorbato de potássio), aromatizante. Purée de pomme de tefre 70 % (eau, flocons de pomme deterre déshydratés (po me de terre, émulsifiant (mono-et diglycerides d'acides gras), épices, arômes)), farine de blé (gluten), amidon de pomme de terre, farine de riz, sel, régulateur d'acidité (acide lactique), conservateur (sorbate de potassium), arôme. ALLERGENS/ALERGENICO ALLERGENES Contains wheat and gluten. Made in a fact. y that uses cow's milk, egg. Contém trigo e glúten. Produzido em fábrica que utiliza leite de vaca, ovo. Contient bit gluten. Produit dans une usine utilisant lait de vacre, ceuf. COOKING INSTRUCTIONS COCOZINHAR/INSTRUCTIONS DE CUISSON: STOVE TOP (SERVES 4) Bring a medium pot water to thehoil. Add salt to taste. Empanocchi into the pot of boiling water and bring back to the boil. Simmer giochi for 2-3 minutes or unfloats to the top, stirring occasionally Drain and toss with a little melted butter or your favourite pasta sauce. Serve immediately. Do gor reheat. NFOCA0 (4 PESSOAS): Ferver água numa panela média. Acrescentar galago. Colocar o gnocchi na panela de água a ver deixar que levante fervera novamente. Deixar fervergnocchi em lume brando durante 2-3 minutou ate que flutue até ao topo, mexendicionalmente Escorrere mistura um pouco de manteiga derfetidaeu um molho de massa a seu gosto. de imediato. Não voltar a aquecel. EUISINIERE (POUR 4 PERSONNES): Poez une casserole d'eau de taille moyenne action Ajoutez dusa gout. Versez les gnocchis dans la casserole d'eau bouillante et tament à ébullition, Laissez mijoter les gnoes his pendant 2 Egouttez et mélangez avec un peu de beurre fondu ou vote suce pour pâtes minutes bujusqu a'ce qu'ils flottent, en remuankda camps en temps: préférée. Saz-immédiatement. Ne pas réchauffel TYPICAL
- E202Potassium sorbatePreservative
- E270Lactic acid
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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
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