15 Ingredients
  • 1 (28-ounce) can whole Italian tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • Salt and pepper
  • Crushed chile flakes
  • 6 to 8 large fresh basil leaves, chopped
  • 1/2 cup cream
  • 6 large baking potatoes, like russets
  • 2 egg yolks
  • 4 ounces (1 stick) butter, melted
  • Pinch salt
  • Pinch white pepper
  • Fresh grated nutmeg
  • 2 cups flour
  • Grated Parmesan, to serve
Nutrition
1093
55% daily value
4 servings
                                       
                                            vegetarian
     

Fat

68% 44

Saturated

117% 23

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

53% 158

Carbs (net)

- 145

Fiber

54% 13

Sugars

- 10

Sugars, added

- 0

Protein

44% 22

Cholesterol

58% 175

Sodium

86% 2074

Calcium

20% 201

Magnesium

42% 170

Potassium

81% 2838

Iron

40% 7

Zinc

17% 3

Phosphorus

66% 465

Vitamin A

43% 385

Vitamin C

96% 58

Thiamin (B1)

113% 2

Riboflavin (B2)

24% 0

Niacin (B3)

40% 8

Vitamin B6

111% 2

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 1

Vitamin E

17% 3

Vitamin K

39% 31
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