There’s something magical about the moment crispy golden gnocchi meets a refreshing, creamy salad.
The first time I tried this dish, it completely changed how I looked at gnocchi—it’s no longer just a pasta dish to drown in tomato sauce.
This Crispy Gnocchi Salad is light, crunchy, creamy, and incredibly satisfying all at once.
Why I Love This Crispy Gnocchi Salad
It’s quick and uses only one hot element—perfect for lazy evenings.
The air-fried gnocchi are crispy on the outside and pillowy inside.
It’s super customizable with seasonal veggies or extra protein.
The creamy dill dressing pairs beautifully with the warm gnocchi and crisp greens.
It looks and feels like a fancy bistro lunch—but is totally weeknight friendly.
What You’ll Need (Ingredient Highlights)
Gnocchi – Use store-bought shelf-stable or refrigerated gnocchi.
When baked or air-fried, they become golden and crispy like little potato croutons.
Paprika + oil – Just a bit of oil and seasoning gives the gnocchi a smoky, savory kick.
Iceberg lettuce – Adds crunch and freshness to balance the warm gnocchi.
Cucumber & onion – For coolness and bite in the salad.
Yogurt – The base of the creamy dressing; tangy and light.
Mustard, vinegar, lemon juice – Add brightness and a hint of tang.
Dill – Brings the whole dish together with a subtle herbal note.
Pro Tips Before You Start
Do not boil the gnocchi—go straight to baking or air frying!
Don’t overdress the salad; add dressing just before serving.
Use cold ingredients for the salad base to contrast with the warm gnocchi.
Add protein like grilled chicken or chickpeas if serving as a main course.
The salad dressing can be made in advance and kept in the fridge for 2–3 days.
How to Make Crispy Gnocchi Salad
Step 1: Crisp Up the Gnocchi
Preheat your air fryer to 180°C (356°F).
In a mixing bowl, combine the gnocchi with 1 teaspoon of oil and a generous sprinkle of paprika powder.
Toss until evenly coated.
Air fry for 15 minutes, shaking halfway through, until golden brown and crispy.
If using a fan-assisted oven, bake on a parchment-lined tray at the same temperature for about 20 minutes, flipping once.
Step 2: Prep the Salad Base
While the gnocchi bakes, wash and chop the iceberg lettuce, cucumber, and onion.
Thin slices work best for bite-sized freshness.
Toss them together in a large salad bowl and set aside.
Step 3: Whisk the Creamy Dressing
In a small bowl, combine 150ml yogurt, mustard, vinegar, lemon juice, and a handful of chopped fresh dill.
Season with salt and pepper to taste.
Whisk until smooth and creamy.
Step 4: Assemble the Salad
Just before serving, pour the dressing over the chopped veggies and toss well to coat everything evenly.
Top the salad with the crispy gnocchi and serve immediately.
What to Serve It With
A chilled glass of white wine or sparkling lemonade
Crusty garlic bread or focaccia
Grilled chicken skewers or salmon fillets for added protein
Roasted vegetables on the side
Variations / Substitutions
Swap iceberg for romaine, arugula, or baby spinach.
Add protein: grilled halloumi, rotisserie chicken, hard-boiled eggs, or chickpeas.
Use flavored gnocchi like spinach or sweet potato for extra color and nutrition.
Add more crunch with toasted sunflower seeds or croutons.
Replace the yogurt dressing with a tahini-lemon or honey mustard vinaigrette.
Storage & Leftovers
This salad is best served fresh, while the gnocchi are still crisp and the lettuce is crunchy.
If you’re meal-prepping:
Store the dressing separately in an airtight container for up to 3 days.
Keep the chopped veggies and gnocchi in separate containers in the fridge.
Reheat the gnocchi in an air fryer or oven for a few minutes to restore their crispness before serving.
FAQs
Can I use homemade gnocchi?
Yes! Just make sure it’s firm enough to bake or air fry without falling apart.
What’s the best yogurt for the dressing?
Use plain, full-fat yogurt for a creamy texture. Greek yogurt works too for a thicker version.
Can I make this salad vegan?
Definitely. Use plant-based yogurt and ensure your gnocchi are egg-free.
Can I prepare the gnocchi ahead of time?
Yes, but reheat them in the air fryer for a few minutes before adding to the salad.
Do I need to peel the cucumber?
No, but you can if you prefer a milder texture.
How do I keep the lettuce from getting soggy?
Only dress the salad right before serving and use super dry lettuce (a salad spinner helps!).
Can I serve it cold?
You can, but it’s best with the contrast of hot gnocchi and cold salad.
Final Thoughts
This Crispy Gnocchi Salad has become a staple in my warm-weather meal rotation.
It’s fast, flexible, and always a crowd-pleaser.
Whether you’re hosting brunch, prepping lunchboxes, or just want something new and exciting for dinner—it never fails to impress.
Crispy Gnocchi Salad
Ingredients
Method
- Toss the gnocchi with oil and paprika.
- Bake in an air fryer at 180°C for 15 minutes (or in a fan oven for 20 minutes) until crispy.
- Wash and finely chop the lettuce, cucumber, and onion. Set aside in a large bowl.
- In a separate bowl, whisk together yogurt, mustard, vinegar, lemon juice, dill, salt, and pepper.
- Pour dressing over the salad and toss to coat evenly.
- Top the salad with warm, crispy gnocchi and serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/crispy-gnocchi-salad/
Notes
- Make sure not to overcrowd the gnocchi when air-frying or baking—they crisp up better with space.
- Red onions add a nice sharpness, but you can sub in shallots for a milder flavor.
- Greek yogurt works great for a thicker dressing.
