Recipe for Garbanzo Parsnip Gnocchi

1.25	tb	Olive oil
2.00	c	Coarsely chopped parsnips
0.75	c	Finely diced onions
1.00	tb	Minced garlic
0.50	c	Garbanzo flour
0.25	c	Gluten flour
2.00	ts	Nut yeast
1.00	ts	Salt
0.25	ts	White pepper
		Peanut oil; for frying

Instructions:
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)

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