MMMMM--------------Meal-Master Recipe by www.cuisine.at-----------------

      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)

  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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