*  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: [email protected] (Bill Maddex)



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