Title: Garbanzo Parsnip Gnocchi
Categories: Pasta Vegetarian
Yield: 4 Servings

1 1/4	tb	Olive oil
2	c	Coarsely chopped parsnips
3/4	c	Finely diced onions
1	tb	Minced garlic
1/2	c	Garbanzo flour
1/4	c	Gluten flour
2	ts	Nut yeast
1	ts	Salt
1/4	ts	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. 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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