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Garbanzo Parsnip Gnocchi
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 1/4 Esslöffelolive oil
2 TasseCoarsely chopped parsnips
3/4 Tasseonions finely diced
1 Esslöffelgarlic minced
1/2 TasseGarbanzo flour
1/4 TasseGluten flour
2 TeelöffelNut yeast
1 Teelöffelsalt
1/4 Teelöffelwhite pepper
 peanut oil for frying
die Zubereitung:

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)

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