Hand-Rolled Buttermilk Gnocchi with Brown Butter Sage

Terpene Pairing

Linalool + Humulene — calming floral notes with earthy depth that pairs beautifully with butter and sage.

Suggested Strains

Lavender • Ice Cream Cake • Wedding Cake

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring once halfway.
4. Allow to cool completely.

Step 2 — Cannabis Sage Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
6 fresh sage leaves
½ tsp black pepper

Instructions

1. Melt butter and water in a small saucepan on very low heat.
2. Add cannabis and sage leaves.
3. Maintain temperature 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Chill until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — From-Scratch Gnocchi

Ingredients

2 large russet potatoes
1 cup flour
1 egg yolk
½ tsp salt
¼ tsp nutmeg

Instructions

1. Bake potatoes 400°F for 1 hour until soft.
2. Peel and mash while hot.
3. Mix potatoes with flour, egg yolk, salt, and nutmeg.
4. Knead lightly until dough forms.
5. Roll into ¾-inch ropes.
6. Cut into small pillows.
7. Roll each piece over fork tines to create ridges.

Step 4 — Cook Gnocchi

1. Bring salted water to a boil.
2. Drop gnocchi into water.
3. Cook 2–3 minutes until they float.
4. Remove with slotted spoon.

Step 5 — Brown Butter Finish

Ingredients

3 tbsp cannabis sage butter
¼ cup grated parmesan
Fresh cracked pepper

Instructions

1. Heat butter in skillet until golden brown and nutty.
2. Add gnocchi and sauté 2 minutes until lightly crisp.
3. Toss with parmesan and pepper.
4. Serve immediately.