Garbanzo Parsnip Gnocchi

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.