Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add 250 g of gnocchi and sauté for about 5–7 minutes, stirring occasionally until they are golden brown and crispy on all sides. When done, transfer the gnocchi to a plate lined with kitchen paper to absorb excess oil.

While the gnocchi are cooking, chop the vegetables for your Knuspriger Gnocchi-Salat. Halve 200 g of cherry tomatoes, peel and dice 1 cucumber, core and cube 1 red bell pepper, and finely chop 1 red onion. Place all the chopped vegetables in a large mixing bowl, ready to mix with the crispy gnocchi.

In a medium bowl, combine 200 g of Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, and 1 minced garlic clove. Use a whisk to blend everything until smooth and creamy. Season the dressing with a pinch of salt and pepper, tasting as you go to ensure the flavors are just right for your Knuspriger Gnocchi-Salat.

Once the gnocchi are crispy and the dressing is prepared, gently fold the sautéed gnocchi into the bowl with the vegetables. Add 50 g of arugula and pour the yogurt dressing over the mixture. Carefully toss everything together until the gnocchi and veggies are evenly coated with the dressing.

Finally, sprinkle 10 g of freshly chopped parsley over your Knuspriger Gnocchi-Salat for a burst of color and flavor. Allow the salad to sit for about 5–10 minutes to let the flavors meld before serving. Enjoy this vibrant dish as a refreshing meal or a delightful side at any gathering.