Garbanzo parsnip gnocchi

4 servings

Ingredients

Quantity Ingredient
1¼ tablespoon Olive oil
2 cups Coarsely chopped parsnips
¾ cup Finely diced onions
1 tablespoon Minced garlic
½ cup Garbanzo flour
¼ cup Gluten flour
2 teaspoons Nut yeast
1 teaspoon Salt
¼ teaspoon White pepper
Peanut oil; for frying

Directions

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@... (Bill Maddex)

Related recipes