Use a small, sharp knife to slice the skin and white pith off the oranges. Slice the oranges into thin slices and slide them into a mixing bowl. Peel and halve the red onion, then finely slice half the red onion and add it to the orange slices (keep the other half for later). Pick any really thick stalks out of the watercress, then add the soft shoots and leaves to the bowl. Set aside.

Finely grate the zest off the lemon and set aside. Juice half the lemon into a small bowl. Add 1 tsp wholegrain mustard, 1 tbsp olive oil and a pinch of salt and pepper. Whisk together with a fork to make a dressing. Taste and add a pinch more salt and pepper if needed. Set aside.

Trim the courgette, halve it and slice it into half moons about 1 cm thick. Halve the cherry tomatoes. Finely slice the rest of the red onion half.

Put a deep, non-stick frying pan on a mediumhigh heat and add ½ tbsp olive oil. Add the gnocchi and fry, stirring every so often, for 3-4 mins till the gnocchi are speckled brown. Scoop out of the pan and set aside. Wipe the pan clean.

Add another ½ tbsp olive oil to the pan and add the red onion and courgette. Season with a little salt and pepper. Turn the heat down to medium. Fry, stirring often, for 6-8 mins till the veg have started to brown. Add the cherry tomatoes and fry for another 2-3 mins, stirring often, till the cherry tomatoes just start to collapse.

Return the gnocchi to the pan. Add half the pesto and stir to coat everything in it. Warm for 1-2 mins. Scoop the gnocchi and veg onto 2 warm plates. Whisk the mustard and lemon dressing again, then toss the watercress and orange salad with the dressing. Serve on the side of the gnocchi.