Garbanzo Parsnip Gnocchi

Recipes Ingredients:

1 1/4 tb Olive oil
1/4 c Gluten flour
2 c Coarsely chopped parsnips
2 ts Nut yeast
3/4 c Finely diced onions
1 ts Salt
1 tb Minced garlic
1/4 ts White pepper
1/2 c Garbanzo flour
Peanut oil; for frying

Recipe 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)