1 (28-ounce) can whole Italian tomatoes
2 tablespoons olive oil
1 tablespoon chopped garlic
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 white pepper
Fresh grated nutmeg
2 cups flour
Grated Parmesan, to serve
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