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Garbanzo Parsnip Gnocchi Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B6, H, E
    MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/4 tb Olive oil

    2. 2 c Coarsely chopped parsnips

    3. 3/4 c Finely diced onions

    4. 1 tb Minced garlic

    5. 1/2 c Garbanzo flour

    6. 1/4 c Gluten flour

    7. 2 ts Nut yeast

    8. 1 ts Salt

    9. 1/4 ts White pepper

    10. Peanut oil; for frying

    Instructions Jump to Ingredients ↑

    1. Saute vegs in oil until onions are translucent and parsnips are soft.

    2. Process until a smooth paste is formed.

    3. Add all remaining ingredients except peanut oil and blend until well mixed.

    4. Heat oil in a 3" deep skillet to 375.

    5. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil.

    6. It may help to oil the spoon, but I haven't had any problems.

    7. 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.

    8. Drain and serve.

    9. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine.

    10. Figger it out for yourself.

    11. 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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