Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
923
Calories
31g
Protein
28g
Fat
134g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds russet or other starchy potatoes, peeled
- Kosher salt
- 1 1/2 cups all-purpose or "00" flour, plus more as needed
- 2 large eggs, plus 1 large egg yolk
- Freshly ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter
- 8 torn fresh sage leaves
- 3/4 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes