Braised Vegetable Gnocchi with Fennel, Oregano & Broccolini

1 baby fennel bulb
1 zucchini
2 garlic cloves
oregano
1 bunch broccolini
100g Tuscan kale
2 vegetable stock cubes
5g fennel seeds
5g Tuscan seasoning
400g can cherry tomatoes
400g gnocchi
180ml (¾ cup) boiling water
1 tbs olive oil
2 tsp extra virgin olive oil
½ tsp balsamic vinegar

Trim the base of the fennel, halve lengthwise and thinly slice. Cut the zucchini into 2cm chunks. Crush or finely chop the garlic. Coarsely chop the oregano leaves, discarding the stems. Trim the broccolini and halve any thick stems lengthwise. Thinly slice the kale leaves, including the stems.

Crumble 1 stock cube into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve. Bring a medium saucepan of salted water to the boil for the gnocchi and greens.

Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the fennel and ½ tsp fennel seeds, stirring occasionally, for 3 mins or until softened. Add the zucchini, garlic, oregano and Tuscan seasoning and cook, stirring, for 1 min or until fragrant.

Add the tomatoes and stock to the vegetable mixture, then bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins. Cook, uncovered, for 4-5 mins until the sauce is slightly reduced.

Meanwhile, cook the broccolini in the saucepan of boiling water for 3 mins or until just tender. Remove from the pan with tongs, drizzle with 2 tsp extra virgin olive oil and season with salt and pepper. Cook the gnocchi and kale in the same saucepan of boiling water for 3 mins or until al dente. Drain.

Add the gnocchi, kale and ½ tsp balsamic vinegar to the sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the gnocchi among bowls and serve with the broccolini.

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