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.