Garbanzo Parsnip Gnocchi

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: [email protected] (Bill Maddex)