Garbanzo parsnip gnocchi
Gnocchi Pasta Vegetarian Vegan
Last updated 6/12/2012 1:02:20 AM. Recipe ID 25862. Report a problem with this recipe.
Title: Garbanzo parsnip gnocchi
Categories: Pasta, Vegetarian, Vegan
Yield: 4 servings
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
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: email@example.com (Bill Maddex)
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