Yes, those are Crayola colors in my bowl, but that’s no crayon inside. They say you eat with your eyes first, and if this dish doesn’t prove it, I don’t know what does. These multi-colored whole-wheat gnocchi were truly inspired solely by the colors of the ingredients. I was at the local Vietnamese mega mart the other day and happened to have some purple sweet potatoes catch my eye. I quickly bought up a pile of not only the purple ones, but the nearby orange ones as well. The wheels were already turning as I got home.
I roasted two of each color in a hot oven till they were soft and mashable, then, well, I mashed them. Separetly, though. I cracked one egg into each bowl and mixed it in. Then, slowly, I added whole wheat flour, bit by bit, till the texture was that of a pasta dough. Covered and refrigerated for an hour.
When I pulled them out, the dough consistency was perfect, and I rolled them into long snakes, like a child with playdough, then cut them into inch long pieces. Then, alas, it was late, so I spread them on a piece of parchment paper and placed them in a freezer.
Each day that went by I yearned to cook them, but dinner plans begat dinner plans and it was a long time coming. Finally, I had time to cook.
I boiled them briefly, then through them in a sautee pan with sage and brown butter. Finished off with a little bit of Pecorino Romano cheese, it was a feast for the taste buds and for the eyes.