Garbanzo Parsnip Gnocchi Recipe

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Garbanzo Parsnip Gnocchi 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
1 peanut oil, for frying

A Recipe for
Garbanzo Parsnip Gnocchi

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Garbanzo Parsnip Gnocchi is one of thousands in the Recipes-to-go Bean Cookbook.

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Garbanzo Parsnip Gnocchi Recipe
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This is a recipe for Garbanzo Parsnip Gnocchi from the recipe cookbook of Recipes-to-go (Bean)

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
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Garbanzo Parsnip Gnocchi recipe - a tasty recipe for you to add to your collection!
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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What garlic is to food, insanity is to art.
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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Garbanzo Parsnip Gnocchi

Hunger is the best sauce in the world.
Cervantes

Garbanzo Parsnip Gnocchi 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 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)

Serves: 4

Garbanzo Parsnip Gnocchi Recipe brought to you by Recipes To-Go

Garbanzo Parsnip Gnocchi Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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