For this recipe, the fastest, easiest and most effective way to make this comforting meal is to cook up some high-quality store-bought gnocchi and dress it up with an infused cannabis and sage brown butter, or drizzle it with a precise amount of infused canna-oil at the end. If you are feeling like cooking from scratch, there are some great gnocchi recipes online, including some that are gluten-free. Most gnocchi is made without any fats, so infusing the dough itself is a challenge, but you could probably add some minced cannabis leaves for flavor and color. Again, the best way to dose this dish is to do so in the finishing stages of cooking.
Check out our cannabutter recipe to make your own cannabutter.
1 12-ounce pack of refrigerated high-quality gnocchi, gluten free if desired
1⁄4 cup olive oil
10-12 sage leaves, divided
10-12 small cannabis fan leaves, very dry
1 tablespoon butter
1-2 teaspoons canna-butter (dose to your desire, and account for a little burnoff)
Parmesan chunk to grate over finished dish
Olive oil or canna-oil, to drizzle if desired
Salt and Pepper to taste
Chili flakes, optional
- Set a 4-6 quart stockpot of water on the stove to boil.
- Meanwhile, in a small skillet heat the 1⁄4 cup of olive oil over medium heat until it is shimmering. Drop a small cannabis leaf in to the oil to check the temperature; if it is hot, it will curl and cook up very quickly, versus getting soggy in oil that is not quite ready. Also be sure that your cannabis and sage leaves are very dry, to avoid any extra popping or spurting when the leaves hit the oil. Work carefully.
- Line a plate with a few paper towels. Fry your cannabis leaves and a few of the small sage leaves in the oil, cooking only a few at a time and pulling them out with tongs directly onto the paper towel to drain. Remove oil from heat and set aside fried leaves, for garnish.
- Chop the remaining sage leaves, and a few extra cannabis leaves if you have them. Set a medium skillet on the stove, turning it on to medium heat once you start cooking the gnocchi.
- When the water has come up to a boil, add 1 tablespoon of salt and cook gnocchi according to package directions, slightly undercooking since they will continue to cook in the butter sauce. They typically cook quickly, so once you drop them in the water (or even slightly before), begin the butter sauce:
- Heat the skillet to medium-high and add the butter. Once it is melted and beginning to foam, add the canna-butter, chopped herbs, a pinch of salt and a few grinds of pepper, stirring constantly. Using a “spider” or other hand-held strainer, scoop the gnocchi right in to the hot pan and stir gently, folding to coat gnocchi pillows with the herb and butter sauce. Any extra liquid should cook off quickly or be absorbed as part of the sauce. You can continue to cook a little longer on medium heat, to get some toastiness on the gnocchi, or serve immediately while it is still a bit saucier.
- Divide gnocchi into bowls and garnish generously with freshly-grated parmesan cheese. At this point you can also drizzle with more canna-oil, if you are looking for a stronger dose. Finish with a few grinds of black pepper, a few of the fried leaves, and a pinch of chile flakes if you like it hot!