A delicious easy dinner recipe with a dash of CBD, cooked at the perfect temperature to preserve those healthy cannabinoids!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 cup shredded curly kale
14 oz potato gnocchi
1 small onion
Olive oil for frying
3 good-quality pork sausages
1 cup passata (or tomato sauce)
Large handful fresh basil leaves
½ cup fontina cheese or mozzarella
100g CBD Isolate Powder from Eden’s Herbals
Heat the oven to 200°C/ fan180°C/gas 6. Bring a large pan of lightly salted water to a boil. Shred the kale (if necessary), then drop into the water with the gnocchi and cook for 30 seconds. Drain and rinse both under cold water.
Finely chop the onion. Heat a little oil in a large frying pan, then crumble in the meat from the sausages (discard the skins). Add the chopped onion and fry for 7 minutes or until just soft. Add the passata and basil leaves and simmer for 3 minutes.
Add CBD isolate. Toss the kale and gnocchi through the sausage mixture, then transfer to a 1.5-liter ovenproof dish. Top with the cheese and season with salt and pepper, then bake for 15 minutes or until golden and bubbling.