Fresh nettle gnocchi with Mount Zero manzanilla olives, zucchini & chilli

Almay Jordaan / Neighbourhood Wine, Serves 4


400g fresh nettle gnocchi (see note)
Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
2 medium zucchini, shaved lengthways into ribbons
100g Mount Zero Pitted Manzanilla Olives, roughly chopped
3 garlic cloves, sliced paper thin
1 medium heat chilli, finely chopped (de-seeded if you prefer)
Zest of two lemons
handful basil
Salt and pepper to taste
Parmesan to taste

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.


Whilst bringing a pot of salted water to the boil, gently fry the garlic & chilli in a large splash of Mt Zero Frantoio oil in a large frypan.

Drop the fresh pasta into the water, add the zucchini to the frypan with the cooked garlic & chilli. Around the same time the pasta should be cooked & drop the pasta with a little of the pasta water into the frypan, so that the water and oil combine and create a thinly coating sauce. Add lemon zest, basil and seasoning to taste, finish with parmesan.

Image - James Williams
Big plump Mount Zero Manzanilla olives balance beautifully with the citrus of the lemons and zing of the chilli.

Recipe Ingredients from the Mount Zero Range