Crush the fennel seeds lightly in a pestle and mortar.

Toast the pine nuts in a frying pan on medium to high heat until they begin to brown, then set aside.

Add the butter and olive oil to the pan. When bubbling, add the gnocchi and fry until brown, then set aside.

Add crushed fennel seeds to the pan and toast until fragrant.

Add the chili and garlic and cook for a few minutes until fragrant.

Add the chopped tomatoes and fry until softened.

Add spinach and cook until wilted.

Reduce heat, add the fried gnocchi back, and gently stir in feta.

Serve immediately topped with toasted pine nuts and black pepper.