The crispy gnocchi salad is a summer recipe that is simple, quick, and delicious, a nourishing, rich, fresh and tasty main or unique dish. Last year I made the Cold Gnocchi Salad, and this time, I decided not to make the classic boiled gnocchi, but to cook the gnocchi in the air fryer (or in the oven, if you prefer) to make them crispy. The result? A truly delightful salad, the Crispy Gnocchi Salad is perfect for a quick lunch, great to take to the office, the beach, the park, or wherever you want, it will literally be devoured!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Fryer, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 18 oz potato gnocchi
- 3.5 oz bresaola
- 1.75 oz Parmesan flakes
- 2 cups arugula
- to taste salt
- 1 lemon
- to taste black pepper
- to taste spices
Steps
The Crispy Gnocchi Salad is super easy and quick to prepare. First, place the potato gnocchi in a non-stick baking sheet, season them with extra virgin olive oil, spices to taste (I used rosemary, paprika, and thyme), salt, black pepper, grated lemon zest, and cook them in an air fryer at 356°F (180°C) for about ten minutes, stirring occasionally, or in a preheated oven at 356°F for about fifteen minutes.
Place the crispy gnocchi in a large bowl, add the bresaola in small pieces, the arugula, the Parmesan flakes, extra virgin olive oil, lemon juice, and combine all ingredients well.
The Crispy Gnocchi Salad is ready, you can enjoy it immediately if you want them to remain crispy, or after a while if you prefer them softer.
Tips:
I don’t recommend storing/preparing the Crispy Gnocchi Salad in advance as it will lose its texture over time. If you need to make it earlier or store it for a longer time, cook the gnocchi and store them separately, then mix them with the dressing just before you consume them.
Other summer salad recipes HERE
Other gnocchi recipes HERE
