Dough: Gnocchi Dough (Potato Flakes, Cornstarch, Potato Flour, Wheat Flour, Salt, Skim milk powder, powdered eggs. Additives in the potatoes: sodium metabisulphite [Preservative], ascorbyl palmitate [antioxidant], citric acid [acidity regulator], mono- and diglycerides of fatty acids [Emulsifier], Disodium diphosphate [Stabilizer]); Potato Granules (Potatoes, emulsifier mono- and diglycerides of fatty acids – based on rape seed oil, antioxidant sodium metabisulphite.).
Filling: Asiago Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose added to prevent caking; Natamycin [Anatural mold inhibitor]); Edam Cheese (Pasteurized milk, salt, cheese culture, enzymes, carotene [natural color]); Ricotta (Sweet whey, whole milk, sweet cream, culture vinegar and salt); Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt); Egg Whites (Egg whites, Guar gum, Triethyl citrate added as whipping aids); Mozzarella Cheese (Pasteurized milk; Cultures; Salt; Enzymes; Cellulose added to prevent caking); Parmesan Pecorino Cheese (Imported Parmesan and Imported Pecorino Romano: [Pasteurized Cows Milk and Sheep Milk, Cheese Cultures, Enzymes, Salt], Food Starch, Powdered Cellulose, Potassium); Swiss Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes); Gorgonzola Cheese (Gorgonzola Cheese [Milk, cheese cultures, salt, enzymes, penicillium roquefortini], cellulose [to prevent caking]. Aged over 90 days); Corn Starch.