|1 1/2 tablespoons olive oil
2 cups coarsely diced parsnips
3/4 cup finely diced onions
1 tablespoon minced garlic, or 2 teaspooons garlic powder
1/2 cup garbanzo flour
1/4 cup gluten flour
2 teaspoons nutritional yeast
1 teaspoon salt (optional)
1/4 teaspoon white pepper
Cooking oil for frying the gnocchi
|Heat the oil in a skillet. Sauté the parsnips, onions, and garlic until the onions are translucent and the parsnips are soft. Place in a food processor and process until a smooth paste is formed. Add the flours, yeast, salt, and pepper, and blend until the ingredients are well integrated.
Begin heating the cooking oil in a deep frying pan. (The oil should be about 2 inches deep in the pan.) Meanwhile, you can make the gnocchi.
Oil a tablespoon. Spoon out the gnocchi batter, making oval-shaped pieces, and use a second spoon to remove the pieces from the first spoon.
Drop the gnocchi into the oil, heated to 375 degrees F. Because the gnocchi may burn easily, don't put too many in the pan at one time. Remove from the oil and drain on paper towels.