Cannabis Potato Gnocchi | Pasta Edibles Recipe

There is something undeniably satisfying about making pasta from scratch. I personally love tossing this gnocchi in a classic brown butter and sage sauce; the richness of the handmade dumplings balances perfectly with the light, aromatic sauce. This edibles recipe is a labor of love that rewards you with restaurant-quality results in your own kitchen. By employing Stoner Strategies and following this technique, you can master the delicate, light texture required for perfect, pillowy gnocchi.

Recipe Essentials

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Serves: 3

• Skill Level: Advanced

Ingredients

• 3 large Baking potatoes, scrubbed

• 1 Egg, beaten

• 1 tsp Salt

• 1/4 tsp Ground pepper

• 1/8 tsp Ground nutmeg

• 1/4 cup Parmesan cheese, grated

• 2 cups Cannabis flour (plus extra for dusting)

Step-by-Step Directions

1. Boil: In a large pot, place the potatoes and cover with cold water. Bring to a boil and cook until the potatoes are easily pierced with a fork (about 35 minutes). Drain and set aside until cool enough to handle. Note: The hotter the potatoes are when riced, the better your gnocchi texture will be.

2. Rice: Scrape the skins from the potatoes and press the flesh through a potato ricer. Spread the riced potatoes into a thin, even layer on a clean countertop to cool completely.

3. Prepare: In a small bowl, whisk together the egg, salt, pepper, and nutmeg.

4. Dough: Form the cooled riced potatoes into a mound and create a well in the center. Pour the egg mixture into the well and knead the mixture together using both hands. Slowly incorporate the grated cheese and more than half of the cannabis flour until a smooth, silky dough forms. This should take no more than 3 minutes; avoid over-kneading to ensure the gnocchi remains light.

5. Shape: Dust your work surface with extra canna-flour. Cut the dough into 6 equal pieces. Pat one piece into an oval, then roll it into a half-inch rope. Slice the rope into half-inch pieces. Roll each piece into a ball, then use a fork to gently press down, finishing with a thumbprint to form the classic dumpling shape.

6. Rest: Set the formed gnocchi on a baking sheet lined with a clean kitchen towel. Repeat for all dough pieces.

7. Cook: Bring a pot of salted water (splashed with a little oil) to a boil over high heat. Reduce to medium-low and add the gnocchi. Stir gently and cook for about 1 minute, or until they float to the surface.

8. Serve: Remove with a slotted spoon and serve immediately with your favorite sauce.

Pro-Tips for Success

• The Stoner Strategies Secret: Consistency is everything with gnocchi. The more you knead the dough, the more flour you will need to add, which results in a denser dumpling. Keep the handling light and quick to achieve that sought-after "cloud-like" texture for your cannabis edibles.

• Freezing: If you aren't cooking these right away, place the uncooked gnocchi on a baking sheet in the freezer for 15 minutes to firm up. Afterward, transfer them to an airtight, freezer-safe container. They stay fresh for up to 6 months, making this a perfect pantry-ready edibles recipe.

• Potato Choice: Stick to starchy baking potatoes (like Russets). They provide the necessary fluffiness required for high-end cannabis edibles.