Cannabis Schupfnudeln

Ingredients

• 600 g 21.2 oz Waxy potatoes (cooked, pressed)
• 150 g 5.3 oz All-purpose flour (Type 405)
• 1 piece 1 piece Egg
• 1 tsp 1 tsp Salt
• 0.5 tsp 0.5 tsp Nutmeg
• 60 g 2.1 oz Cannabutter
• 200 g 7.1 oz Sauerkraut (for serving)
• 150 g 5.3 oz Bacon cubes
• 1 piece 1 piece Onion (in rings)
• 2 tbsp 2 tbsp Parsley (chopped)

Instructions

1. 1
   Use potatoes from the day before or cook fresh, steam dry — avoid residual moisture.
2. 2
   Knead potato mixture, flour, egg, salt, and nutmeg into a smooth dough.
3. 3
   Shape dough into a finger-thick log. Cut into 1.25-inch (3cm) pieces.
4. 4
   Roll each piece between your palms into a pointed-oval spätzle shape.
5. 5
   Cook in lightly salted water for 3–4 min. until they float. Scoop out.
6. 6
   Fry bacon and onions in a large skillet until crispy. Remove.
7. 7
   Add cannabutter to the skillet. Fry spätzle over medium heat until golden brown — 8 min.
8. 8
   Add bacon and sauerkraut. Serve with parsley.

Pro Tips

• Dry potatoes = firm dough = better spätzle. Always use day-old potatoes or steam thoroughly.
• Cannabutter only when frying — short heat, high temperature activates THC in the fat.
• For sweet version: Serve with applesauce and cinnamon sugar instead of sauerkraut.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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