Olivieri Pesto Mozzarella Skillet Gnocchi 280 g

Olivieri

1 In a non-stick skillet, add a small amount of butter or olive oil and pre-heat to medium-high heat. 2 Add gnocchi and cook, stirring frequently, for 5 to 6 minutes or until gnocchi are golden brown. 3 Cook until an internal temperature of 74°C (165°F). Cheese may start to ooze out.

Gnocchi: Mashed Potatoes (Water, Potato Flakes, Turmeric), Durum Wheat Semolina, Canola Oil, Salt. Filling: Crème Fraîche (Cream, Bacterial Cultures), Mozzarella Cheese (Milk, Salt, Rennet, Calcium Chloride), Basil Pesto Mix (Basil, Canola/Olive Oil Blend, Salt, Ascorbic Acid), Ricotta Cheese (Whey, Milk, Salt, Citric Acid), Basil, Parmesan Reggiano Cheese (Milk, Salt, Rennet), Durum Wheat Semolina, Potato Flakes, Modified Potato Starch, Canola Oil, Durum Wheat Flour, Garlic, Salt, Turmeric. Contains: Wheat, Milk. [K2111]

Keep refrigerated Do not freeze

Cook thoroughly

per 1/2 cup (85 g)

Calories 190	% Daily Value
Fat 6 g
Saturated 2.5 g	13 %
+ Trans 0.1 g
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 27 g
Fibre 2 g	7 %
Sugars
SugarAlcohols
Protein 6 g
Cholesterol 10 mg
Sodium 430 mg	19 %
Potassium 225 mg	7 %
Calcium 50 mg	4 %
Iron 0.5 mg	3 %

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