The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High by McDonough Elise

Author:McDonough, Elise [McDonough, Elise]
Language: eng
Format: mobi, pdf
Publisher: Chronicle Books
Published: 2012-03-07T08:00:00+00:00

Parsley, for garnish

Freshly grated Parmesan cheese, for garnish

Equipment: Ricer

1. In a small saucepan over low heat, add the ground cannabis buds or leaf trim to the heavy cream and let it simmer for 30 minutes. Strain cream and set aside.

2. To make gnocchi, cut the potatoes into small chunks, then place them in a large pot. Add water to cover and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 30 minutes.

3. Drain the potatoes, then use your ricer, putting the potatoes through and keeping the shredded potatoes in a large bowl. This step is essential to achieving a fluffy, perfect gnocchi texture. Let the potatoes cool to room temperature.

4. Add the flour to the potatotes and knead them together into dough. The dough should form a smooth ball. If the dough seems too wet, add a little more flour, about a tablespoon at a time. Roll it into 10 logs that are about as thick as your thumb. Cut the logs into ¼-inch pieces and toss with a handful of flour.

5. To make the ragu, in a large sauté pan over high heat, add the olive oil. Add the onion and sauté until tender. Season with salt to taste and the crushed red pepper. Add the mushrooms, and cook until they begin to brown, 4 to 5 minutes. Deglaze the pan with the wine by swirling the wine around in the pan and quickly scraping up any browned cooked bits. Add the parsley and garlic, and cook for 2 minutes. Add the beef stock and reduce the heat to medium-low. Let simmer for 20 minutes or until the sauce thickens. Add the THC-infused cream, and stir to combine. Simmer for another few minutes or until the sauce coats the back of a spoon.

6. In a large pot of boiling salted water over high heat, add the gnocchi and cook until they come to the surface (just 1 or 2 minutes for fresh gnocchi). Drain well and serve with sauce over top. Garnish with parsley and Parmesan.

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