Set a deep frying pan or wok on a high heat. Add ½ tbsp olive oil and the gnocchi. Fry, stirring once or twice, for 3-4 mins till the gnocchi have browned a little. Lift out of the pan and set aside on a plate.

While the gnocchi fry, peel and finely chop the onion. Drizzle another ½ tbsp olive oil into the empty frying pan and add the chopped onion. Season with a pinch of salt and pepper, stir well and add 2 tbsp water to the pan (this helps cool it down). Set the heat to medium-low and pop a lid on the pan, or cover it with a baking tray. Fry, stirring often, for 6-8 mins till the onion is glossy. If the onion becomes too dry and starts to catch or colour, turn the heat down a little and add a few more tbsp water.

Meanwhile, trim the courgette, halve it lengthways and then slice it into half-moons, around 1cm thick. Trim the woody ends off the French beans and chop the beans into 1-2cm-thick pieces. Pull the leaves and silks off the corn cob and slice a sliver off the base, so it stands upright on your chopping board. Run your knife down the sides to slice off the sweetcorn kernels. Peel and crush or finely grate the garlic clove.

Add the courgette, French beans, sweetcorn and garlic to the onion. Season with a pinch of salt and pepper and stir well to mix. Pop the lid back on and fry the veg, stirring occasionally, for 5 mins till starting to soften.

Pour in the carton of soya cream. Stir to mix, then simmer, lid on, for 3 mins to thicken the cream a little.

While the vegetables and sauce are simmering, whisk the balsamic vinegar with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves in the dressing to lightly coat.

Add the gnocchi to the creamy veg in the frying pan. Tear in most of the basil leaves and stir to coat everything in the sauce. Taste, and add a little more salt and pepper, if you think it needs it.

Spoon the creamy gnocchi onto two plates. Garnish with the remaining basil. Serve with the balsamic-dressed salad on the side.