Garbanzo parsnip gnocchi

 
                          GARBANZO PARSNIP GNOCCHI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   tb           Olive oil
    2       c            Coarsely chopped parsnips
      3/4   c            Finely diced onions
    1       tb           Minced garlic
      1/2   c            Garbanzo flour
      1/4   c            Gluten flour
    2       ts           Nut yeast
    1       t            Salt
      1/4   ts           White pepper
                         Peanut oil -- for frying
 
   Saute vegs in oil until onions are translucent and
   parsnips are soft. Process until a smooth paste is
   formed.  Add all remaining ingredients except peanut
   oil and blend until well mixed.  Heat oil in a 3" deep
   skillet to 375.  Fill the bowl of a tablespoon
   w/batter and use a second spoon to scoop it into the
   oil.  It may help to oil the spoon, but I haven't had
   any problems.  Don't fry more than four at a time
   because they get done in less than a minute and if you
   leave them longer they'll burn and the fat content
   will skyrocket.  Drain and serve.
   
   For the tomato sauce I recomend your basic homemade
   tomato sauce w/o any bay leaf but some extra red wine.
   Figger it out for yourself.  If you can't make your
   own tomato sauce you've already read too far;-)
   
   (also from Friendly Foods, serves 4)
   
   From: mad4@ellis.uchicago.edu (Bill Maddex)
  
 
 
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