How to make cannabis gnocchi

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This cannabis recipe is a great way to spice up the popular pasta dish

Gnocchi often appears under the lists of pasta dishes despite the fact that they have very different ingredients and are prepared in different ways. The accompaniments of gnocchi are usually tomato sauce, and butter, topped with sage leaves. Although gnocchi are typical of Italian cuisine, there are dishes with similar preparation in American cuisine. In fact, this recipe gives it that special American touch by adding cannabis to the equation.

You will need these:

1 12-ounce pack of refrigerated high-quality gnocchi, gluten-free if desired.
1⁄4 C olive oil
10-12 sage leaves, divided
10-12 small cannabis fan leaves, very dry
1 T butter
1-2 t canna-butter (dose to your desire, and account for a little burnoff)
Parmesan chunk to grate over a finished dish
Olive oil or canna oil, to drizzle if desired
Salt and Pepper to taste
Chili flakes, optional

Once everything is ready, bring a 4- to 6-quart pot of water to a boil on the stove. Meanwhile, in a small skillet, heat 1⁄4 cup olive oil over medium heat until shimmering.

Drop a small cannabis leaf into the oil to check the temperature. If it’s hot, it will roll and cook very quickly, rather than soaking in oil that isn’t ready yet. Also, make sure your cannabis and sage leaves are very dry, to avoid extra pops or spurts when the leaves touch the oil. Work carefully.

Cover a plate with some paper towels. Fry the cannabis leaves and some of the small sage leaves in the oil, cook only a few at a time, and remove them with tongs directly onto the paper towel to drain. Remove the oil from the heat and reserve the fried leaves for garnish.

Chop the remaining sage leaves and a few extra cannabis leaves if you have them. Place a medium skillet on the stove and turn it on medium heat once you start cooking the gnocchi. When the water has come to a boil, add a tablespoon of salt and cook the gnocchi according to the package directions, slightly undercooked as they will continue to cook in the butter sauce. They usually cook quickly, so once you submerge them in the water (or even a little earlier).

Then it’s time to start the butter sauce. Heat the pan over medium-high heat and add the butter. Once it has melted and started to foam, add the cannabis butter, chopped herbs, a pinch of salt, and some ground pepper, stirring constantly.

Using a “spider” or another hand strainer, scoop the gnocchi directly into the hot pan and stir gently, folding to coat the gnocchi pillows with the herb-butter sauce. Any additional liquid should cook off quickly or be absorbed as part of the sauce.

You can continue to cook a little longer over medium heat, to get some browning on the gnocchi, or serve immediately while it is still a little spicier. Divide the gnocchi into bowls and garnish generously with freshly grated Parmesan cheese.

At this point, you can also drizzle with more cannabis oil, if you’re looking for a stronger dose. Finish with some ground black pepper, some fried leaves, and a pinch of chili flakes if you like it spicy.