Ingredients:

  • 500g fresh refrigerated gnocchi
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 head Romaine lettuce, chopped into bite-sized ribbons
  • 1/2 English cucumber, sliced into half-moons
  • 200g cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 150g Greek yogurt (10% fat)
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 handful fresh dill and parsley, finely chopped
  • 1 tsp honey

Instructions:

  1. Wash and chop the Romaine into bite-sized ribbons. Halve your cherry tomatoes and slice the English cucumber into thin half moons. Note: Dry the lettuce thoroughly so the dressing doesn't get watered down.
  2. In a large bowl, combine 150g Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp white wine vinegar, 1 tsp honey, and the chopped herbs. Whisk until the mixture is silky and pale green.
  3. Place a large skillet over medium high heat with 2 tbsp extra virgin olive oil. Wait until the oil shimmers and barely smokes.
  4. Stir in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, sea salt, and black pepper. Note: Toasting spices in oil for 10 seconds awakens their essential oils.
  5. Add 500g gnocchi to the pan in a single layer. Cook for 3 minutes without stirring to develop a deep crust.
  6. Toss the gnocchi and continue frying for another 4-5 minutes until every side is golden and sounds hollow when tapped.
  7. Transfer the hot gnocchi to a paper towel-lined plate for exactly 60 seconds. Note: This allows the steam to escape so they stay knusprig longer.
  8. Place the Romaine, cucumber, and red onion in your serving bowl.
  9. Pour half the joghurt dressing over the greens and toss to coat.
  10. Top with the warm gnocchi and the remaining dressing. Serve immediately while the temperature contrast is at its peak.