The crispy gnocchi salad is a unique and tasty dish perfect for the summer season: quick, delicious, and flavorful. Salads are not boring. With a little creativity, you can create light but enticing and appetizing dishes. For the crispy gnocchi salad, I chose cherry tomatoes, mini mozzarella balls, Taggiasca olives, and arugula, but you can also add parmesan shavings or cottage cheese. If you don’t like arugula, you can replace it with another salad of your choice.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12.7 oz small gnocchi
- 1.1 cups yellow and red cherry tomatoes
- 4.8 oz mini mozzarella balls
- 12 Taggiasca olives
- 1.8 oz arugula
- 3 tablespoons extra virgin olive oil
- 1 tablespoon grated parmesan (generous)
- to taste salt
- to taste pepper
- to taste oregano
- to taste smoked paprika
- 1 tablespoon balsamic glaze
Tools
- 2 Bowls
- 1 Air fryer
- 1 Salad spinner for salad
- 1 Cutting board
- 1 Knife
Steps
Transfer the gnocchi into a bowl and dress them with two tablespoons of extra virgin olive oil, salt, grated parmesan, and spices to taste (I chose smoked paprika and oregano). Mix well and cook in an air fryer at 390°F for 18 minutes. Check the cooking from time to time as depending on your air fryer model, it may take less or a couple more minutes. While the gnocchi cook, wash the cherry tomatoes, pat them dry with a kitchen towel and quarter them. Wash the arugula and dry it with the salad spinner. Gather the cherry tomatoes, arugula, mozzarella balls, and olives in a bowl and season with oil and salt. When the gnocchi are ready, let them cool for a couple of minutes then add them to the rest of the ingredients. Add the balsamic glaze and serve immediately.
Notes
This salad should be prepared and served immediately. It cannot be made in advance as the gnocchi will become hard and chewy.
