Gnocchi with a Creamy Lemon & Sage Sauce
Each Ptn contains
Energy
2888kJ
690kcal
690kcal
34.51%
Fat
20g
28.17%
Saturates
9.0g
45.15%
Sugars
8.3g
9.18%
Salt
0.02g
0.33%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 700kJ / 167kcal
Nutritional Information
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 700kJ 167kcal |
2888kJ 690kcal |
34.51% | |
| Fat | 4.8g | 20g | 28.17% | |
| of which Saturates | 2.2g | 9.0g | 45.15% | |
| of which Sugars | 2.0g | 8.3g | 9.18% | |
| Salt | <0.01g | 0.02g | 0.33% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Ingredient Specification
| Gomo Gnocchi di Patate [Rehydrated Potatoes (Water, Potato Flakes) (80%), WHEAT Flour, Potato Starch, Rice flour, Salt, Acidity Regulator ( Lactic Acid), Preservative (Potassium sorbate), Natural flavourings.], English Onions [Onion (100%)], Lemon, C/R Cooking & Baking Block [Vegetable Oils (Palm Oil, Rapeseed Oil), Water, Salt, Emulsifier (Mono- and diglycerides of fatty acids), Preservative (Potassium Sorbate), Acid (Citric acid), Flavour, Vitamin A, Vitamin D, Colour (Beta-Carotene).], Country Range Plain Flour [Wheat Flour, Calcium Carbonate, Nicotinamide, Iron, Thiamin], Flora Plant Double Cream [Lentil protein preparation (water, 1.1% lentil flour), coconut fat, rapeseed oil, sugar, modified corn starch, emulsifiers (sunflower lecithin, sugar esters of fatty acids, mono-and diglycerides of fatty acids), stabilisers (guar gum, locust bean gum), natural flavouring, salt, colour (beta-carotene).], Chef's Pass Vegetable Bouillon Powder Mix [Salt, Potato Starch, Maltodextrin, Sugar, Yeast Extracts, Onion Powder, Spices (Lovage, Turmeric, Black Pepper), Carrot Powder, Garlic Powder, Rapeseed Oil, Antidoxidant (Extracts of Rosemary), Colour (Plain Caramel), Flavouring, Herb.], C/R Dijon Mustard [Water, Spirit Vinegar, MUSTARD Seed (15%), MUSTARD Flour (14%), Sea Salt, MUSTARD Bran (1%), Preservative (SODIUM HYDROGEN SULPHITE).], Garlic Peeled CSL [Garlic], HERBS FRESH |
