Gnocchi are soft pillows of potato, flour, and eggs, formed into little dumplings. More satisfying than pasta, these gnocchi make a robust dinner that can get downright psychedelic depending on your choice of cannabis (and mushrooms!). Shrooms of all kinds are perfect seasonal food for fall, when the foragers head to the woods seeking exotic fungi. Source your mushrooms from the farmers’ market, or find dependable foragers through your local mycology society. Wild mushrooms can also be found at gourmet markets, although they can be pricey. Commercially cultivated porcini, cremini, oyster, wood ear, and white button can be used in place of their wild counterparts.
STONES 4
1 gram ground cannabis buds or ⅛ ounce sugar leaf trim
½ cup heavy cream
FRESH POTATO GNOCCHI
2¼ pounds Yukon Gold potatoes, peeled
2¼ cups all-purpose flour, plus more as needed
WILD MUSHROOM RAGU
¼ cup olive oil
1 red onion, coarsely chopped
Salt
½ teaspoon crushed red pepper
1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear, and white button
¼ cup red wine
¼ cup chopped flat-leaf parsley, plus more for garnish
1 tablespoon chopped garlic
1 cup beef stock
Parsley, for garnish
Freshly grated Parmesan cheese, for garnish
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.