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

Almay Jordaan / Neighbourhood Wine, Serves 4


400g fresh nettle gnocchi (recipe

2 medium zucchini, shaved lengthways into ribbons
100g Mount Zero manzanilla olives, pitted and roughly chopped
3 garlic cloves, sliced paper thin
1 medium heat chilli, finely chopped (de-seeded if you prefer)
2 lemons’ zest
handful basil
S&P to taste
Parmesan to taste


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
Either make from scratch or buy good quality gnocchi for this delicious recipe. Big plump Mount Zero Manzanilla olives balance beautifully with the citrus of the lemons and zing of the chilli.