fresh nettle gnocchi with olives, zucchini & chilli
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Author:
Almay Jordaan, Neighbourhood Wine
Servings
4
Big plump Mount Zero olives balance beautifully with the citrus of the lemons and zing of the chilli.
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.
Recipe Note
Freshly made gnocchi is always better than storebought if you can spare the time! If you can't get your hands on nettles for this recipe, either sub in blanched spinach or forego the greens entirely.