Try this Garbanzo Parsnip Gnocchi recipe, or contribute your own.
Suggest a better descriptionSaute 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 havent had any problems. Dont fry more than four at a time because they get done in less than a minute and if you leave them longer theyll 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 cant make your own tomato sauce youve already read too far;-) (also from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex)
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2030 | ||
Calories from Fat: 1964 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.2g | 291 % | |
Saturated Fat 36.8g | 184 % | |
Monounsaturated Fat 100.8g | ||
Polyunsanturated Fat 69.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 158.6mg | 4 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 18g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2030
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