You know those meals that surprise you with how simple yet incredible they are? That’s exactly what happened the first time I made this knuspriger gnocchi salat mit joghurt dressing. I was craving something fresh but hearty, and tossing crispy pan-fried gnocchi with cool yogurt dressing and crunchy veggies? Absolute magic. The contrast of texturesgolden, crispy gnocchi against the creamy, tangy dressingturned my basic weeknight dinner into something I now make on repeat. And the best part? It’s ready in 25 minutes flat. Trust me, once you try it, you’ll wonder how you ever settled for boring salads before.
Why You’ll Love This Knuspriger Gnocchi Salat mit Joghurt Dressing
Oh, where do I start? This salad is my go-to for so many reasons:
- The texture! That perfect crunch from pan-fried gnocchi against creamy yogurt dressing? Absolute heaven.
- Speed demon. From fridge to table in 25 minutes – quicker than waiting for takeout.
- The dressing! Tangy, garlicky yogurt that clings to every bite without weighing you down.
- Endlessly adaptable. Swap veggies, add protein, make it vegan – it always works. My kind of recipe!
Ingredients for Knuspriger Gnocchi Salat mit Joghurt Dressing
Gather these goodies (fresh is always best when possible!):
- 500g gnocchi (fresh preferred – the texture is dreamier)
- 2 tbsp olive oil (the good stuff for frying)
- 1 cup cherry tomatoes, halved (I use multi-colored ones when I’m feeling fancy)
- 1 cucumber, diced (about 1 cup – peel if the skin’s tough)
- 1/2 red onion, thinly sliced (soak in cold water for 5 minutes if you want milder bite)
- 1/2 cup plain yogurt (whole milk gives the creamiest dressing)
- 1 tbsp lemon juice (fresh squeezed, please!)
- 1 tsp garlic powder (or 1 small fresh clove, minced)
- Salt and pepper to taste (I’m generous with both)
- Fresh parsley for garnish (or dill if you’re feeling adventurous)
Ingredient Substitutions & Notes
No stress if you need to swap things out!
- Yogurt: Greek yogurt works (thicken with water), or dairy-free yogurt for vegan
- Tomatoes: Roasted red peppers add great sweetness when tomatoes aren’t in season
- Allergy note: Check gnocchi packaging – some contain egg/wheat
- Extra crunch: Toss in some toasted pine nuts or sunflower seeds
How to Make Knuspriger Gnocchi Salat mit Joghurt Dressing
Alright, let’s get cooking! This comes together so fastjust follow these simple steps:
Preparing the Yogurt Dressing
Grab a small bowl and whisk together the yogurt, lemon juice, garlic powder, salt, and pepper until smooth. Too thick? Add a splash of waterjust 1 tsp at a timeuntil it drips nicely off a spoon. Taste and adjust (I always add an extra pinch of salt). Pop it in the fridge to let the flavors mingle while you work on the gnocchi.
Crisping the Gnocchi
Here’s the secret to that perfect crunch: dry gnocchi are happy gnocchi. After boiling (follow package timeusually 2-3 minutes), drain well and pat them dry with a kitchen towel. Heat olive oil in a large nonstick or cast-iron pan over medium heat. Don’t crowd them! Give each little pillow space to brown. Fry for 5 minutes, flipping occasionally, until golden and crispy on all sides. For extra crunch, let them sit undisturbed for the last minutethat’s when the magic happens!
Now just toss the crispy gnocchi with the veggies, drizzle with that dreamy yogurt dressing, and dig in. Seriously, that’s ityou’re done!
Tips for Perfect Knuspriger Gnocchi Salat
Want restaurant-worthy results every time? Here are my tried-and-true secrets:
- Dry those gnocchi! Pat them thoroughly after boilingany extra moisture is the enemy of crispiness.
- Chill the dressing for 10 minutes before serving. Cold yogurt clings better to warm gnocchi.
- Toss gently! Use your hands or wide utensils to mixno vigorous stirring that crushes the crispy bits.
- Serve immediately. The gnocchi stays crunchiest when eaten right after frying.
Serving Suggestions for Knuspriger Gnocchi Salat
This salad shines on its own, but oh, the possibilities! For heartier meals, pile grilled chicken or shrimp right on top. Need crunch? Serve with warm crusty bread to mop up every last drop of dressing. My favorite twist? Tossing in a handful of arugula just before servingthe peppery bite cuts through the creamy yogurt perfectly. Leftovers (if you have any!) make an epic next-day lunch when stuffed into pita pockets with extra veggies.
Storing and Reheating
Here’s my golden rule: keep components separate! Store undressed salad in the fridge for up to 2 daysthe yogurt dressing in its own container. When ready to eat, reheat gnocchi in a dry pan over medium heat to revive that irresistible crispiness. Toss everything together fresh and it’ll taste like you just made it!
Nutritional Information
Quick heads up: these values are estimates and can change based on your exact ingredients. Per generous serving, you’re looking at roughly:
- 320 calories – hearty but not heavy
- 8g protein – thanks to that yogurt!
- 45g carbs – gnocchi’s doing most of the work here
- 10g fat – the good kind from olive oil
- 4g fiber – those veggies count for something!
Common Questions About Knuspriger Gnocchi Salat
Got questions? I’ve got answers! Here’s what people ask me most about this recipe:
- Can I use frozen gnocchi? Absolutely! Just thaw them completely first and pat extra dryice crystals are crispiness killers.
- How to make it vegan? Easy! Swap in your favorite dairy-free yogurt (coconut milk yogurt works surprisingly well here).
- Can I prep ahead? You betjust keep components separate in the fridge. The gnocchi will lose some crisp, but a quick pan reheat fixes that!
Knuspriger Gnocchi Salat mit Joghurt Dressing in 25 Minuten
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A crispy gnocchi salad with yogurt dressing, perfect for a light and refreshing meal.
Ingredients
- 500g gnocchi
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook gnocchi according to package instructions, then drain.
- Heat olive oil in a pan over medium heat and fry gnocchi until crispy, about 5 minutes.
- In a bowl, mix yogurt, lemon juice, garlic powder, salt, and pepper.
- Combine gnocchi, tomatoes, cucumber, and red onion in a large bowl.
- Drizzle with yogurt dressing and toss gently.
- Garnish with fresh parsley before serving.
Notes
- Use fresh gnocchi for best texture.
- Adjust yogurt dressing thickness with water if needed.
- Add feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: gnocchi salad, yogurt dressing, crispy gnocchi, vegetarian salad