*  Exported from  MasterCook  *

                         GARBANZO PARSNIP GNOCCHI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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)
 


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