Garbanzo Parsnip Gnocchi

Forget everything you know about traditional potato gnocchi. These are something else entirely: parsnips and onions sautéed, blended into a smooth paste, then mixed with chickpea flour and gluten flour to form a batter that gets deep-fried into crispy, golden puffs. More fritter than dumpling, but with that same satisfying density.

The yeast in the batter is the surprise ingredient. It adds a slight fermented tang and helps the gnocchi puff up in the hot oil, creating an airy interior behind the crispy shell. Chickpea flour brings its own earthy, nutty flavor that pairs naturally with the sweet parsnips.

Work fast once you start frying. These cook in under a minute, and four at a time is the max or they’ll crowd the oil and turn greasy instead of crisp. Use two spoons to shape and drop the batter. The author suggests oiling the spoons, but a quick dip in water works too.

Serve with a simple homemade tomato sauce spiked with extra red wine and no bay leaf. The wine’s acidity and fruitiness complement the sweet, earthy gnocchi.

Pro Tips

• Process the sautéed vegetables until truly smooth. Any chunks will make the batter uneven and the gnocchi will cook unevenly
• Keep the oil steady at temperature. Use a thermometer rather than guessing
• Drain on a wire rack rather than paper towels for crispier results
• The batter should be thick enough to hold its shape on the spoon. If it’s runny, add a bit more chickpea flour

Variations

• Bake instead of frying: drop spoonfuls onto an oiled sheet pan and bake until golden for a lighter version
• Replace parsnips with sweet potato for a different flavor base
• Toss the fried gnocchi in pesto instead of tomato sauce for an herby twist