Name: Crispy Gnocchi Salad with Yogurt Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 500 g gnocchi (chilled/fresh, not dried); 1 tbsp olive oil; 1 red bell pepper, diced; 1/2 cucumber, thinly sliced; 100 g cherry tomatoes, halved; 1 small red onion, thinly sliced; 100 g arugula or baby spinach; 150 g plain yogurt; 1 tsp mustard; 1 tbsp lemon juice; 1 tbsp honey or maple syrup; Salt & pepper, to taste; Fresh herbs (e.g., parsley or dill), chopped

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love this gnocchi salad because it tastes so fresh, yet it’s filling and incredibly versatile. The crispy gnocchi add such a great texture, while the yogurt dressing brings a mild, creamy freshness. It’s also perfect for prepping ahead, making it ideal for picnics, barbecues, or a quick meal during the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gnocchi (store-bought refrigerated or homemade)
Cherry tomatoes
Cucumber
Red onion
Arugula or baby spinach
Olive oil
Salt and pepper

For the yogurt dressing:

Plain yogurt
Lemon juice
Honey or maple syrup
Mustard
Garlic (finely chopped or pressed)
Fresh herbs (such as dill, parsley, or chives)

directions

I start by pan-frying the gnocchi in a bit of olive oil until golden and crispy — this takes about 8–10 minutes. While they cook, I prep the vegetables: I halve the cherry tomatoes, dice the cucumber, and slice the red onion thinly.

Next, I mix the dressing: I stir together yogurt, lemon juice, a drizzle of honey, a teaspoon of mustard, garlic, and finely chopped herbs. I season it with salt and pepper to taste.

Then I combine the vegetables with the arugula or spinach, toss in the warm crispy gnocchi, and pour the yogurt dressing on top. I give everything a gentle toss and serve it immediately — or chill it for later.

Servings and timing

This gnocchi salad makes about 4 servings and takes roughly 25 minutes to prepare — 10 minutes for prep and 15 minutes to cook and assemble.

Variations

I like to switch up the vegetables depending on the season: asparagus in spring, sautéed mushrooms in fall. Feta or mozzarella also work beautifully. For a spicier version, I add a bit of chili or some toasted pine nuts. To make it vegan, I use plant-based yogurt and swap honey for agave syrup or simply leave it out.

storage/reheating

I store the salad in an airtight container in the fridge, where it stays fresh for about 2 days. But I recommend adding the dressing just before serving so everything stays crisp and fresh. I sometimes store the gnocchi separately and reheat them in a skillet to bring back the crispiness.

FAQs

How do I get the gnocchi crispy?

I fry them in a non-stick pan with a bit of olive oil over medium heat, letting them brown without stirring for a few minutes before flipping.

Can I serve the gnocchi salad warm?

Yes, this salad is delicious warm — especially when the gnocchi are freshly fried.

Can I make the salad ahead of time?

Yes, I often prep everything ahead and store the gnocchi and veggies separately. I mix in the dressing just before serving.

What herbs go best in the dressing?

I usually use dill, chives, or parsley — whatever I have on hand.

Is this salad kid-friendly?

Definitely. I just leave out the raw onions and use milder ingredients like cucumber, corn, or mini mozzarella for kids.

Conclusion

This crispy gnocchi salad with yogurt dressing is a real summertime favorite. It’s packed with fresh ingredients, great textures, and bright flavors, all wrapped up in a simple and fast recipe. I love how flexible it is and how easy it fits into my weekly meal plan — a true go-to dish for warm days.