Sweet Potato Gnocchi with Lemon Pesto
Any chance your nonna might be proud of you for turning out pillowy soft gnocchi and successfully infusing weed into the dish? If nothing else, you’ll get props for packing in nutrients from the sweet potatoes. Jeff Danzer, The 420 Chef
½ cup ricotta cheese
3 sweet potatoes, baked
1 teaspoon brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
2 cups whole wheat flour
1 cup basil
1 garlic clove, smashed
¼ cup Parmesan, grated
¼ cup hazelnuts, toasted
1 tablespoon extra virgin canna–olive oil, recipe follows
3 tablespoons extra virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste
Place ricotta in a fine-mesh strainer to drain, 1 hour, or squeeze in cheesecloth.
Peel and mash sweet potatoes, mix in ricotta and add sugar, cinnamon and nutmeg. Stir in flour to form somewhat firm, nonsticky dough.
Bring a large pot of salted water to a boil. Divide dough into 4 even pieces and roll into 1-inch-thick ropes. Cut each rope into 1-inch pieces. Gently press the back of a fork into each piece to make an imprint. Drop gnocchi into boiling water and cook for 3 minutes. Remove with slotted spoon and keep warm.
Combine basil, garlic, Parmesan and hazelnuts in a food processor. Pulse and slowly add both olive oils. Stir in lemon zest and toss with gnocchi. Season to taste with salt and pepper. Makes 6 servings, each about 7.6 mg THC (from a 15 percent THC strain).
*To make canna-oil: Follow the same procedure as the cannabutter recipe, infusing 7 grams decarbed cannabis (from a 15 percent THC strain) into 5 ounces of oil.