Step-by-Step Instructions

• Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add 250 g of gnocchi and sauté for 5–7 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.
• Wash and chop your fresh vegetables: halve 200 g of cherrytomaten, peel and dice 1 cucumber, core and cube 1 red bell pepper, and finely chop 1 red onion. Set aside in a large mixing bowl.
• In a medium bowl, combine 200 g of Greek yogurt, the juice of 1 tablespoon lemon, 1 teaspoon of honey, and 1 pressed garlic clove. Season with a pinch of salt and pepper, and whisk until smooth.
• In the large mixing bowl with chopped vegetables, gently fold in the crispy gnocchi and 50 g of arugula. Drizzle the yogurt dressing over and combine gently, ensuring each piece is coated without breaking the gnocchi.
• Sprinkle with freshly chopped parsley and let rest for about 10 minutes before serving.