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🍳 Step-by-step instructions:
Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they rise to the surface (about 2-3 minutes). Drain and let cool briefly.
Prepare the vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion. Add the crumbled feta cheese and gently fold in.
Make the yogurt dressing: In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and honey. Season with salt and pepper to taste until the dressing reaches your desired flavor.
Fry the gnocchi: Heat the olive oil in a large skillet over medium heat. Add the cooled gnocchi and fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Sprinkle the dried oregano over the gnocchi and toss briefly.
To serve the salad: Add the crispy, still-warm gnocchi to the prepared vegetables and toss gently. Pour the yogurt dressing over the salad or serve separately. Garnish with fresh herbs and serve immediately.
🍽️ Additional notes:
This crispy gnocchi salad with creamy yogurt dressing is a perfect summer meal—fresh, filling, and full of Mediterranean flavors.
The gnocchi are first boiled briefly and then pan-fried until golden brown, giving them a wonderful crispy texture.
The salad tastes best when freshly prepared and the gnocchi are still slightly warm. It can also be meal prepped—just add the dressing just before serving.
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