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
900
45% daily value
4 servings
                                       
                                            vegetarian
     

Fat

68% 44

Saturated

116% 23

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

38% 113

Carbs (net)

- 100

Fiber

52% 13

Sugars

- 9

Sugars, added

- 0

Protein

34% 17

Cholesterol

58% 175

Sodium

64% 1528

Calcium

16% 163

Magnesium

27% 115

Potassium

40% 1866

Iron

27% 5

Zinc

17% 2

Phosphorus

49% 342

Vitamin A

43% 385

Vitamin C

99% 89

Thiamin (B1)

125% 1

Riboflavin (B2)

25% 0

Niacin (B3)

35% 6

Vitamin B6

97% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

265% 40

Vitamin E

23% 3

Vitamin K

22% 26

Sugar alcohols

- 0

Water

- 477
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