fresh nettle gnocchi with olives, zucchini & chilli

Big plump Mount Zero olives balance beautifully with the citrus of the lemons and zing of the chilli.

Author

Almay Jordaan, Neighbourhood Wine

Servings

4

Ingredients

• 400g fresh nettle gnocchi (see note)
• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
• 3 garlic cloves, sliced paper thin
• 1 medium heat chilli, finely chopped (de-seeded if you prefer)
• 2 medium zucchini, shaved lengthways into ribbons
• 100g Mount Zero Pitted Kalamata Olives, roughly chopped
• Zest of 2 lemons
• Handful of basil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• Parmigiano-Reggiano, to taste

Directions

1. Bring a pot of salted water to the boil
2. Gently fry the garlic & chilli in a large splash of olive oil in a large frypan.
3. When the water comes to a rolling boil, drop the fresh pasta into the water
4. When the garlic and chilli are starting to take on a slight golden colour, add the zucchini and olives to the frypan.
5. Once the pasta is cooked and the zucchini is softened, drop the pasta with a little of the pasta water into the frypan. Gently toss the frypan back and forth whilst stirring so that the water and oil combine to create a thinly coating sauce.
6. Add lemon zest, basil and seasoning to taste, finish with peels of parmesan from a potato peeler.