Garbanzo Parsnip Gnocchi
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | tablespoons |
olive oil
|
|
| 2 | cups |
parsnips
coarsely chopped |
*
|
| ¾ | cup |
onions
finely diced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
chickpea (garbanzo) flour
null |
* |
| ¼ | cup |
gluten flour
|
* |
| 2 | teaspoons |
yeast, active dry
from nut |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | x |
peanut oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | ml |
olive oil
|
|
| 473 | ml |
parsnips
coarsely chopped |
*
|
| 177 | ml |
onions
finely diced |
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
chickpea (garbanzo) flour
null |
* |
| 59 | ml |
gluten flour
|
* |
| 1E+1 | ml |
yeast, active dry
from nut |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 1 | x |
peanut oil
for frying |
*
|
Directions
Sauté 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℉ (190℃).
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.
