Why does Gnocchi à poêler receive a Nutri‑Score of C?

The product earns a C rating because it has moderate amounts of salt (1.2 g) and fat (2.8 g) that generate negative points, while its low sugar (0.5 g) and decent protein (5.7 g) provide only limited positive points, resulting in an overall moderate score.

How does the salt content of 1.2 g per 100 g affect a hypertensive diet?

A serving of 100 g supplies about 24 % of the WHO’s recommended maximum daily sodium intake of 5 g, so regular consumption could contribute significantly to high blood pressure and should be limited in a hypertension‑friendly diet.

Does Gnocchi à poêler contain gluten, and can people with celiac disease eat it?

Standard pan‑fry gnocchi recipes include wheat flour, so the product is likely to contain gluten and is not suitable for individuals with celiac disease or gluten intolerance.

Marque Repère, Turini

Gnocchi à poêler

Cereals And Potatoes

Product Insights

Gnocchi à poêler is a ready‑to‑cook, pan‑fry potato gnocchi marketed by Marque Repère and Turini, belonging to the cereals‑and‑potatoes dietary group (potato‑based pasta). It carries a Nutri‑Score of C, with low sugars (0.5 g), modest fat (2.8 g) and saturated fat (0.3 g), a moderate salt level (1.2 g), and a relatively high protein content (5.7 g) per 100 g. While it is a processed food (NOVA 3) offering a convenient carbohydrate source, the salt amount may be a concern for low‑sodium diets.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy795 kJ

Saturated Fat0.3 g

Sugars0.5 g

Fiber2 g

Proteins5.7 g

Comparative Analysis

Compared with the average values for similar plant‑based cereals and potatoes, this gnocchi contains markedly less sugar, fat and salt, slightly fewer calories, but more carbohydrates and protein per 100 g.

84%

35%

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Frequently Asked Questions

Everything you need to know about Gnocchi à poêler.

Marque Repère, Turini

500 g

Gnocchi a poêler

View Analysis

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