Cannabis Potato Gnocchi




Cannabis Potato Gnocchi Stoner Strategies Edibles Recipe


Use any type of sauce over this cannabis gnocchi recipe. I personally love potato gnocchi in a brown butter and sage sauce and really enjoy the heaviness of the gnocchi with the lightness with the butter sage sauce.



Prep Time: 30 minutes

Cook Time: 45 minutes

Serves 3



Ingredients:


  • 3 large baking potatoes, scrubbed

  • 1 egg, beaten

  • 1 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/8 teaspoon ground nutmeg

  • 1/4 cup grated parmesan cheese

  • 2 cups unbleached all-purpose cannaflour, or as needed



Directions:


  1. In a large pot, place the potatoes and cover with cold water. Bring the water to a boil and cook. Loosely cover the pot and cook for about 35 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and set to the side until cool to the touch. The hotter the potatoes, the better the gnocchi will be!

  2. Scrape the skins from the potatoes and press the peeled potato through a potato ricer.

  3. Spread the riced potatoes into a thin, even layer on a clean countertop and allow to cool completely.

  4. In a small bowl add the egg, salt, pepper, and nutmeg.

  5. Form the cold riced potatoes into a mound and create a well in the center.

  6. Pour the egg mixture into the center of the well and kneed the potato and egg mixture together using both hands. Slowly add the grated cheese and more than half of the cannaflour until a smooth silky dough forms. It should not take more than 3 minutes for the dough to properly form. The more you knead the dough, the more cannaflour that is used will also create a heavier gnocchi.

  7. Dust the dough and counter with more cannaflour and cut the dough into 6 equally sized pieces. Set all but one slice of dough to the side.

  8. Pat the slice of dough into an oval shape and roll the dough into a half-inch rope, flouring the surface and dough as needed.

  9. Slice the dough rope into half-inch pieces and lightly sprinkle with cannaflour and roll into a ball.

  10. Use a fork to gently press down on the gnocchi dough ball and then press with the tip of your thumb, forming a dumpling shape.

  11. Set the formed gnocchi on a baking sheet that has been lined with a clean kitchen towel.

  12. Repeat until all of the dough slices have been made into dough ropes that have been sliced and pressed.

  13. If freezing the gnocchi for later use, place the uncooked gnocchi in the freezer for 15 minutes while on the baking sheet and then transfer to an airtight freezer-safe container for up to 6 months.

  14. Bring a pot of water that has been salted and splashed with oil to a boil over high heat. Once the water boils reduce the heat to medium-low and add the gnocchi. Gently stir the cannabis gnocchi and allow it to cook for about 1 minute or until the gnocchi float to the surface.

  15. Remove the cannabis gnocchis with a slotted spoon and serve with sauce.



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