Marsala Gnocchi

Nutrition Facts

Serving Size 4 OZ

Calories 271

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 22.2g

34%

Sat. Fat 13.3g

- - -%

Trans Fat 0.6g

Cholesterol 66.2mg

- - -%

Sodium 336.7mg

15%

Amount/Serving

%DV*

Tot. Carb. 14.4g

Dietary Fiber 1.4g

Sugars 1.2g

Includes 0g Added Sugars

Protein 3.4g

Vitamin D - 0.4mcg - 0%

Calcium - 68.6mg - 7%

Iron - 0.4mg - 5%

Potassium - 198.7mg - 4%

INGREDIENTS: GNOCCHI (mashed potatoes 80% [water, dried potato flakes 24% ( potatoes 99%, spices)], potato starch, wheat flour, rice flour, spices, salt, pH control agent: lactic acid, preservative: potassium sorbate. contains: wheat. may contain: soy), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH GRAPE TOMATOES, FRESH MUSHROOMS, CULINARY CREAM (water, butter (cream, salt), lactose, 2% or less of sodium caseinate, xanthan gum, whey protein concentrate, guar gum, potassium sorbate (a preservative), citric acid. contains: milk ingredients), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), MARSALA WINE, RED PEPPERS (red bell peppers, water, sea salt and citric acid. ), FRESH RED ONIONS, SPINACH, SHAVED CHEESE (parmesan, romano and asiago cheeses: (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose to prevent caking, natamycin (a natural mold inhibitor) contains milk), LEMONS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), GARLIC PEELED, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), PARSLEY, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.