Cooking Instructions

• Crush the fennel seeds lightly in a pestle and mortar.
• Place a frying pan on a medium to high heat and toast the pine nuts. When they start to turn brown remove them from the heat and set them aside.
• Add the butter and olive oil to the pan. When they are hot and begin to bubble, add the gnocchi and fry for a few minutes until they start to brown, turning regularly so all sides are cooked evenly. Remove from the pan and set aside when done.
• Add the gently crushed fennel seeds to the pan and toast for a minute or two until fragrant.
• Then add the chilli and garlic and cook for a couple more minutes until they are fragrant.
• Add the chopped tomato and fry for a few minutes until softened.
• Then add the spinach and cook for a few minutes until wilted.
• Reduce the heat of the pan to low, add back the fried gnocchi and gently stir in the feta.
• Remove the pan from the heat and serve immediately with the toasted pine nuts and freshly ground black pepper.