Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 Garbanzo Parsnip Gnocchi 1 1/4 tbsps. olive oil 2 cups coarsely chopped parsnips 3/4 cup finely diced onions 1 tbsp. minced garlic 1/2 cup garbanzo flour 1/4 cup gluten flour 2 tsps. nut yeast 1 tsp. salt 1/4 tsp. 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 degrees. Fill the bowl of a tablespoon 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. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
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