Crispy Gnocchi Salad

The Boat Shed Kitchen

This Crispy Gnocchi Salad combines oven- or air-fried gnocchi with crisp iceberg lettuce, fresh cucumber, and a creamy dill dressing. It’s a fun, flavorful twist on salad that feels indulgent while staying fresh and healthy.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Calories: 350

Ingredients Method Notes

Ingredients

For the Crispy Gnocchi

500 g gnocchi
1 teaspoon oil
Paprika seasoning

For the Salad

300 g iceberg lettuce
1 cucumber approx. 300 g
1 onion

For the Dressing

150 ml yogurt
1 teaspoon mustard
2 teaspoons vinegar
1 teaspoon lemon juice
Fresh dill
Salt & pepper

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.