These are made with 1/2 whole wheat flour and 1/2 all purpose flour, and that's 1/2 of it.
The other half is boiled sweet potato pushed through a ricer, flavored with cinnamon.
They're boiled in water as dumplings.
The sauce gives them weight, a béchamel made with wine and then milk and finally parmesan cheese off the heat. Dusted with nutmeg.
These are light as soft potato bread and contrastingly full bodied as fondue. It is better than I imagined, and I filled my plate for seconds.