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
  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)