This cannabis gnocchi is an easy cannabis dinner that takes about 30 minutes: store-bought potato gnocchi tossed in sage brown butter and topped with crisp fried sage. The dose goes in at the finish, after the browning is done. Melt cannabutter into the sauce over low heat, or drizzle measured canna-oil on each plate.
Why the cannabutter goes in last
Browning butter takes real heat, and THC doesn't benefit from it. In lab studies of heated cannabis extracts, THC levels fell as heating ran hotter or longer, possibly through evaporation, and at the highest temperatures some turned into CBN. So the plain butter does the browning. Once it smells nutty, turn the heat to low, let the pan settle, and stir in the cannabutter just until it melts. A drizzle of canna-oil on each plate is even more exact.
Either way, divide the THC you add by the number of plates, and toss well so the sauce coats evenly. Our THC dosage guide helps you choose an amount.
What you need for cannabis gnocchi
Refrigerated or shelf-stable potato gnocchi, olive oil, a big bunch of fresh sage, plain butter, your measured cannabutter, parmesan, salt, pepper and a pinch of chili flakes. Starting a fresh batch of cannabutter? Browse your nearest High Society store's menu for flower and order ahead for in-store or curbside pickup.
If you grow cannabis legally at home, a few dry fan leaves can fry alongside the sage for flavor. In Michigan, adults 21+ may grow up to 12 plants per household, out of public view and behind a lock. Raw leaves are mostly THCA, the non-intoxicating form explained in our THC vs. THCA guide, but frying can turn some of it into THC. Think of them as a garnish, not a dose you can count on, and tell guests they're there.
The order of operations
Start the pasta water first. While it heats, fry the sage leaves in olive oil until crisp. Boil the gnocchi until they float, brown the plain butter, lower the heat, then add the cannabutter and chopped sage. Toss in the gnocchi with parmesan, plate evenly and top with the fried leaves.
Swaps
- Gluten-free: gluten-free gnocchi work the same way; toss them gently.
- Canna-oil only: brown plain butter, skip the cannabutter, and drizzle measured canna-oil over each plate.
- Crunch: toasted walnuts, hazelnuts or pine nuts.
- Another sauce: our super green canna pesto makes a quick, herby finish.
Storage and labeling
Eat the gnocchi right out of the pan, since they turn dense as they sit. Refrigerate any leftovers within two hours in a container labeled with the dose and date, and finish them within 3 to 4 days. Keep infused food away from children and pets, and if someone eats it by accident, call Poison Control at 1-800-222-1222.
21+ only. Please consume responsibly.
