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 until they begin to brown. Then remove from the heat and set aside.

Add the butter and olive oil to the pan. Once hot, add the gnocchi and fry for a few minutes until brown, turning regularly. Set aside when done.

Add the lightly crushed fennel seeds into the pan and toast for a couple of minutes until fragrant.

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

Add the chopped tomato and cook until softened. Then add the spinach and cook until wilted.

Add the gnocchi back to the pan, toss for a minute or two, and serve immediately topped with toasted pine nuts and black pepper.