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)