400g fresh nettle gnocchi (recipe http://www.jennlouis.com/recip...)
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