It was a lovely texture but I wasn’t keen on the cheese filling. I would have preferred just plain. It was a great way to cook it though! Like potsticker dumplings, but gnocchi!!
of the reference intake*
Typical values per 100g: Energy 741kJ / 176kcal
INGREDIENTS: Potato Purée (48%) [Water, Dried Potato, Turmeric, Acidity Regulator (Citric Acid)], Durum Wheat Semolina, Ricotta Full Fat Whey Cheese (Milk) (8%), Full Fat Soft Cheese (Milk) (6%), Potato Starch, Medium Fat Hard Cheese (Milk) (2.5%), Cornflour, Gorgonzola Full Fat Soft Blue Cheese (Milk) (1.5%), Sunflower Oil, Vegetable Fibre [Pea Fibre, Chicory Fibre], Salt, Dried Skimmed Milk, Thickener (Carboxymethylcellulose), Flavouring (contains Milk), Acidity Regulator (Lactic Acid), Preservative (Sorbic Acid).
Keep refrigerated. Once opened, consume within 2 days and by 'use by' date shown.
Instructions: PAN FRY from chilled: 5-6 mins Melt a knob of butter in a medium-sized frying pan. Put gnocchi in the pan with a 1/2 glass of water (about 120 ml). Cook over medium-high heat for 5-6 minutes, occasionally stirring gently until the water is completely absorbed.
Produced in Italy
|Typical Values||Per 100g||1/2 of a pack (200g)|
|Energy||741kJ / 176kcal||1481kJ / 352kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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