Heat a frypan over medium-high heat with 3 tbsp olive oil. Dice celery, fennel and capsicum. Slice spring onions. Add to pan as you go. Cook for 5 minutes until softened.
2. Add tomatoes & simmer
Stir in saffron, 1 crumbled stock cube and 1 tsp curry powder. Cook for 3 minutes until fragrant. Chop tomatoes and add to pan. Pour in 3 1/2 cups of water. Cover and simmer for 10 minutes.
3. Cook the gnocchi
Bring a saucepan of water to boil. Add gnocchi to boiling water and cook for 2-3 minutes or until all gnocchi has risen to the surface.
4. Stir in the gnocchi
Drain the gnocchi and stir through the saffron stew. Season to taste with salt and pepper.
5. Finish and plate
Divide stew among bowls. Garnish with chopped dill.
Cook the gnocchi from frozen for best results.
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/2 bunch *
Saffron, 1 packet
Gnocchi, 1 packet (400g)
Dill, 1 packet
From your pantry
Olive oil (for cooking), salt, pepper, stock cube (1), curry powder