Garbanzo Parsnip Gnocchi

25.10.2008 | Author: Cook | Posted in Vegetarian
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Garbanzo Parsnip Gnocchi


Servings: 4
Ingredients: 

  • 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 ts 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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