Garbanzo Parsnip Gnocchi Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
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 havent had any problems. Dont fry more than four at a time
because they get done in less than a minute and if you leave them
longer theyll 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 cant make your own tomato sauce youve already read too far;-)
(also from Friendly Foods, serves 4)
From: mad4@ellis.uchicago.edu (Bill Maddex)
Source from luhu.jp
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 havent had any problems. Dont fry more than four at a time
because they get done in less than a minute and if you leave them
longer theyll 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 cant make your own tomato sauce youve already read too far;-)
(also from Friendly Foods, serves 4)
From: mad4@ellis.uchicago.edu (Bill Maddex)
Source from luhu.jp