Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
927
Calories
24g
Protein
32g
Fat
134g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 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
- 1/2 cup shelled raw pumpkin seeds*
- 2 cups all purpose flour, divided
- 1 teaspoon salt
- 3/4 cup plus 2 tablespoons water
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon pumpkin seed oil** plus additional for drizzling
- 1/4 cup (1/2 stick) butter
- Ground nutmeg
- Special Equipment: Potato ricer or spaetzle maker
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