fresh nettle gnocchi with olives, zucchini & chilli

Name: fresh nettle gnocchi with olives, zucchini & chilli
Yield: 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

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

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Servings

Author:

Almay Jordaan, Neighbourhood Wine

Cook Mode

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

Bring a pot of salted water to the boil
Gently fry the garlic & chilli in a large splash of olive oil in a large frypan.
When the water comes to a rolling boil, drop the fresh pasta into the water
When the garlic and chilli are starting to take on a slight golden colour, add the zucchini and olives to the frypan.
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.
Add lemon zest, basil and seasoning to taste, finish with peels of parmesan from a potato peeler.