Garbanzo Parsnip Gnocchi

* Exported from MasterCook *

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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