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  Recipe Home » Pasta » Garbanzo Parsnip Gnocchi
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  Garbanzo Parsnip Gnocchi
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 1014
Ingredients:
1 1/4 tbsp Olive oil
2 cup Coarsely chopped parsnips
3/4 cup Finely diced onions
1 tbsp Minced garlic
1/2 cup Garbanzo flour
1/4 cup Gluten flour
2 tsp Nut yeast
1 tsp Salt
1/4 tsp White pepper
Peanut oil, for frying
Instructions:
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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