• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Garbanzo Parsnip Gnocchi

  • Recipe Submitted by on

Category: Vegetarian, Pasta

 Ingredients List

  • 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)

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