Crispy Gnocchi Salad with Yogurt Dressing
A delightful salad combining crispy gnocchi with fresh veggies and a tangy yogurt dressing, perfect for a light lunch or side dish.
Ingredients
For the Gnocchi
- 500 g Gnocchi
- 1 teaspoon oil For coating the gnocchi
- Paprika spice, to taste
For the Salad
- 300 g iceberg lettuce Washed and chopped
- 300 g cucumber Chopped
- 1 onion Chopped
For the Yogurt Dressing
- 150 ml yogurt
- 1 teaspoon mustard
- 2 teaspoons vinegar
- 1 teaspoon lemon juice
- Fresh dill, to taste
- Salt and pepper, to taste
Instructions
Prepare the Gnocchi
- In a bowl, mix 500 g of gnocchi with 1 teaspoon of oil and paprika spice.
- If you’re using an air fryer, cook the gnocchi at 180 degrees Celsius for 15 minutes.
- Alternatively, bake the gnocchi in the oven at 180 degrees Celsius for 20 minutes.
Prepare the Vegetables
- While the gnocchi is cooking, wash 300 g of iceberg lettuce.
- Chop the lettuce, cucumber, and onion into small pieces.
- Place the chopped vegetables in a large bowl.
Make the Yogurt Dressing
- In a separate bowl, mix 150 ml of yogurt with 1 teaspoon of mustard, 2 teaspoons of vinegar, and 1 teaspoon of lemon juice.
- Add dill, salt, and pepper to the yogurt mixture to taste and mix well.
Combine Everything
- Pour the yogurt dressing over the chopped vegetables and mix until everything is coated.
- Once the gnocchi is crispy and cooked, add it to the salad and gently toss to combine.
Serve
- Your Crispy Gnocchi Salad with Yogurt Dressing is ready to enjoy!
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator and keep the dressing separate until ready to eat. Salad can last 1-2 days in the fridge.