Side Pannel
Garbanzo Parsnip Gnocchi
Garbanzo Parsnip Gnocchi
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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)
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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