Crispy Gnocchi Salad with Creamy Yogurt Dressing Delight
A delicious Knuspriger Gnocchi-Salat mit Joghurt-Dressing that marries crispy gnocchi with fresh vegetables and a creamy dressing.
Equipment
- Skillet
- Cutting Board
- Mixing bowl
Ingredients
For the Salad
- 250 g Gnocchi the star of the dish that becomes wonderfully crispy when seared.
- 200 g Cherrytomaten these juicy tomatoes add a burst of flavor.
- 1 piece Salatgurke refreshing and hydrating, it helps to balance the richness of the dressing.
- 1 piece rote Paprika adds a sweet crunch and a pop of color.
- 1 piece rote Zwiebel finely chopped for a mild, savory sweetness.
For the Dressing
- 2 EL Olivenöl enhances the crispy texture while adding a rich flavor.
- 200 g griechischer Joghurt creates a creamy base that perfectly coats the salad.
- 1 EL Zitronensaft a splash of brightness to cut through the creaminess.
- 1 TL Honig adds a subtle sweetness to balance the tang.
- 1 piece Knoblauchzehe crushed for a kick of flavor that ties everything together.
- 1 Prise Salz a basic seasoning to enhance the dish.
- 1 Prise Pfeffer adds a hint of spiciness to the mix.
- 10 g frische Petersilie freshly chopped for a burst of herbal freshness.
- 50 g Rucola introduces a peppery note, great for texture and taste.
Instructions
Preparation Steps
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the 250 g gnocchi and sauté for about 8-10 minutes until golden brown and crispy. Transfer to a plate lined with paper.
- While the gnocchi cools, prepare the vegetables: halve the 200 g cherrytomaten, peel and dice the cucumber, deseed and cube the red pepper, and finely chop the red onion. Arrange in a large mixing bowl.
- In a separate bowl, combine 200 g Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey, and 1 crushed garlic clove. Sprinkle in salt and pepper, and mix until smooth.
- Gently fold the crispy gnocchi into the vegetables, add 50 g arugula, and mix carefully to coat everything with the dressing.
- Sprinkle 10 g chopped parsley over the top, allow the salad to rest for 10 minutes, and serve chilled or at room temperature.
Notes
This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg
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