Bring a large pan of salted water to a boil and cook the gnocchi according to the packet instructions. Once cooked, drain and reserve ½ cup of the cooking water.

Meanwhile melt 2 tablespoons butter over a medium heat in a large frying pan/skillet. Cook the shallots and corn on a medium heat until they start to color and soften (around 8 minutes). Season well with sea salt and black pepper.

Add the cherry tomatoes and turn down the heat. Cook everything together for a further 5 minutes until the tomatoes start to burst. Stir through another 2 tablespoons of butter.

Stir the cooked and drained gnocchi into the skillet and stir in ¼-½ cup of the reserved cooking water to make a buttery sauce.

Add another 1-2 tablespoons butter if you like (optional depending on how buttery you would like the sauce to be).

Stir in the grated parmesan. Taste and check the seasoning. Adjust if needed.

Serve with fresh basil and more grated cheese if using.