Heat a large skillet over medium heat and add a splash of olive oil. Once shimmering, add 250 g of gnocchi and fry for 6-8 minutes until golden brown.

Chop the fresh ingredients: halve 200 g of cherry tomatoes, dice the cucumber, core and dice the red bell pepper, and finely chop the red onion.

In a medium bowl, combine 200 g of Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, and one crushed garlic clove. Season with salt and pepper, then whisk until smooth.

In a large mixing bowl, toss the fried gnocchi with the chopped vegetables and 50 g of rocket leaves. Pour the yogurt dressing over and gently mix.

Finely chop 10 g of fresh parsley and sprinkle over the salad. Let it rest for a few minutes before serving.