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.