Air-Fried Gnocchi Salad with Creamy Pesto Dressing
- š„ 1 packet of gnocchi (1 lb)
- š„« 1 can chickpeas, drained and rinsed
- š« 1/3 cup extra virgin olive oil
- š 1 tablespoon lemon pepper
- š§ 1/2 teaspoon garlic powder
- š¶ļø 1/2 teaspoon paprika
- šæ 1/2 teaspoon oregano
- š§ 1/4 teaspoon salt
- š„ 4 mini cucumbers
- š§ 1 red onion or shallot
- šæ 2 stalks of celery
- š¶ļø 1 yellow bell pepper
- š Cherry tomatoes, as much as you want
- š« Kalamata olives, as much as you want
- š„ Arugula, as much as you want
- š„ 1/2 cup mayonnaise
- šæ 1/2 cup pesto
- š 1/3 cup lemon juice
- š« 1/4 cup extra virgin olive oil
- š¶ļø 1/4 teaspoon black pepper
- š¶ļø 1/4 teaspoon chili flakes
- š§ 1/8 teaspoon salt
This recipe elevates your salad game by incorporating air-fried gnocchi that boasts of a deliciously soft interior and a crispy exterior, making it a unique addition to any salad dish. The gnocchi is complemented by a creamy pesto dressing, offering a refreshing and satisfying meal enhanced by a variety of fresh vegetables like cucumbers, red onion, celery, bell peppers, cherry tomatoes, olives, and a bed of arugula.
Elevate your salad game with this delicious creation! The star of the dish is air-fried gnocchi, which are soft and tender inside while boasting a crispy exterior. Once you experience this delightful texture, you might never want to go back to plain boiled gnocchi! Complementing the gnocchi is a flavorful, creamy pesto dressing. This versatile salad can accommodate any veggies you have on hand. Dive in and enjoy a refreshing, satisfying meal!
Ingredients
š„ 1 packet of gnocchi (1 lb)
š„« 1 can chickpeas, drained and rinsed
š« 1/3 cup extra virgin olive oil
š 1 tablespoon lemon pepper
š§ 1/2 teaspoon garlic powder
š¶ļø 1/2 teaspoon paprika
šæ 1/2 teaspoon oregano
š§ 1/4 teaspoon salt
š„ 4 mini cucumbers
š§
1 red onion or shallot
šæ 2 stalks of celery
š¶ļø 1 yellow bell pepper (red or orange are great too)
š
Cherry tomatoes, as much as you want
š« Kalamata olives, as much as you want
š„ Arugula, as much as you want
Creamy Pesto Dressing:
š„ 1/2 cup mayonnaise
šæ 1/2 cup pesto
š 1/3 cup lemon juice
š« 1/4 cup extra virgin olive oil
š¶ļø 1/4 teaspoon black pepper
š¶ļø 1/4 teaspoon chili flakes
š§ 1/8 teaspoon salt
Instructions
1- Season and Air Fry:
- Place the gnocchi and chickpeas in a bowl. Add extra virgin olive oil, lemon pepper, garlic powder, paprika, oregano, and salt. Toss well to coat.
- Transfer the gnocchi and chickpeas to an air fryer basket. Air fry at 400Ā°F (200Ā°C) for 18-20 minutes or until golden and crispy.
2- Prepare the Vegetables:
- While the gnocchi and chickpeas are air-frying, chop, slice, and dice all the vegetables (cucumbers, onion, celery, bell pepper, tomatoes, and olives) to your desired size.
3- Make the Dressing:
- In a mason jar, combine all ingredients for the creamy pesto dressing. Close the lid tightly and shake well until fully combined.
4- Assemble the Salad:
- In a large bowl, combine arugula, air-fried gnocchi and chickpeas, cucumbers, onions, celery, peppers, tomatoes, and olives.
- Pour the creamy pesto dressing over the salad and toss until everything is well coated.
- Serve immediately and enjoy the delightful medley of flavors and textures!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Equipment:
- Air fryer
- Large bowl
- Mason jar
Cooking Tips:
- Feel free to mix in any other veggies you have available; this salad is highly adaptable.
- For extra crunch, you can add toasted nuts or seeds.
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