Bring your supper to life with the bright and cheerful colours of this summer dish. Our Beetroot Gnocchi and Vegan Genovese Pesto sauce recipe is a delicious and vibrant vegan-friendly dish you’ll love. Discover this little taste of Italy today, serving 1-2 people.
This October, £1 per pack sold will be donated to charities who research and support those affected by breast cancer.
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Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.
Buon Appetito!
Beetroot Gnocchi: Potato Puree, Water, Beetroot Powder (1%). Potato Puree Contains: Potato Flour 70% (Potatoes, Emulsifier: Mono- and Diglycerides of fatty acids (E471), Antioxidants: Ascorbyl Palmitate (E 304i), Sodium Metabisulphite (E223), Citric Acid, Turmeric, Carrot Extract), Maize Starch, Soft Wheat Starch, Salt, soft Wheat flour. Dusted with rice flour.
Vegan Pesto: Extra virgin olive oil 66%, Basil Genovese DOP concentrate 27%, Pine nuts (Nuts) 4.6%, Salt, Garlic, Vinegar, Acidity corrector: :Lactic acid, Citric acid.
| Energy (KJ)/100g | 1185 | 2849 | ||||
|---|---|---|---|---|---|---|
| Energy (Kcal)/100g | 280 | 693 | ||||
| Fat/100g | 4.0 | 75 | ||||
| Of which Saturated/100g | 1.1 | 10 | ||||
| Carbohydrate/100g | 47.7 | 0.6 | ||||
| Of which Sugar/100g | 1.3 | 0.6 | ||||
| Protein/100g | 12.6 | 2 | ||||
| Salt/100g | 0.7 | 3.5 |
Sodium Metabisulphite, Wheat, Nuts.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery, Soy and Sulphites.
Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.
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