INTRO
What happens when you mash up a pasta salad and a potato salad and add a bit of crunch? You get this crispy air fryer potato gnocchi salad. Air frying brings out the best in the gnocchi, giving them a golden, crunchy outside and a soft, pillowy centre. With salty bacon and a herby, creamy dressing, it’s on the table in 20 minutes and works just as well for a quick lunch as it does for a light dinner or barbecue side.
How to make this Air fryer potato gnocchi salad
Cook the bacon directly on top of the gnocchi in the air fryer. It saves dishes and washing up, and the bacon fat drips down and adds so much extra flavour as the gnocchi crisp up underneath!
The dressing leans on spring onion dip as a flavour shortcut, blended with Greek yoghurt and chives for freshness and tang. Blending gives it a smooth finish and a nice colour pop, but if you’d rather keep things simple, finely chop the chives and whisk everything together instead. You may need a tablespoon or two of water to loosen it into a drizzleable consistency.
What goes into this Air fryer potato gnocchi salad?
Fresh potato gnocchi is essential here. Gnocchi made from rehydrated potato or flakes won’t crisp properly in the air fryer and tend to stay pale and chewy rather than golden and crunchy. Even if they’re sold in the fridge section, it’s worth checking the ingredients. A good indicator you’ve got the right kind is pan-frying instructions on the packet. If you do end up with rehydrated potato gnocchi, par-boiling and drying them first will help.
For the salad ingredients, we’ve kept things simple. Rocket and spinach are ideal here as they can handle a bit of residual heat from the gnocchi without wilting or turning soggy. Cherry tomatoes add freshness and sweetness, but mini Romas, cocktail tomatoes or even chopped sun-dried tomatoes are great alternatives if you want a bigger flavour hit.
Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli
Ingredients
- 15g pkt fresh chives
- 200g spring onion dip
- 70g (1/4 cup) Greek-style yoghurt
- 400g fresh potato gnocchi (or 250g semi-fresh potato gnocchi, boiled)
- 2 tbsp olive oil
- 3 rindless shortcut bacon rashers
- 200g cherry tomatoes, halved
- 60g pkt baby spinach & rocket mix
Method
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Step 1Reserve a few of the chives and add the remaining to a blender or food processor. Add spring onion dip and yoghurt. Process until well combined and the dressing is a vibrant green colour. Season. Finely chop the reserved chives.
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Step 2Place gnocchi and olive oil in a large bowl. Toss until evenly coated in oil. Add to the basket of an air fryer. Top with the bacon in one layer. Cook at 200°C for 6 minutes, then remove bacon from the air fryer and give the basket a shake to toss gnocchi. Return bacon to the airfryer with the cooked side facing down. Cook for 4 minutes or until gnocchi are browned and the bacon is crisp. Transfer gnocchi and bacon back to the bowl and set aside for 5 minutes to cool. Coarsely chop the bacon.
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Step 3Transfer gnocchi to a serving bowl. Add bacon, tomatoes and the spinach and rocket mix. Toss to combine. Drizzle with the dressing and sprinkle with reserved chives, to serve.
Recipe Notes
How to pick the perfect gnocchi
Fresh gnocchi keeps this recipe fast and fuss-free. If you can’t get your hands on them, boil regular gnocchi according to the packet, erring slightly on the undercooked side. Drain well, spread out on a tray and let them steam dry before continuing with the recipe as usual.
Can I customise this recipe at all?
We love using a creamy dip as a shortcut for a cheat’s, flavour-packed dressing. It makes this recipe so easy and keeps the shopping list short. You can get creative and customize it, French onion dip would be delicious or a cheese and chive dip to make it extra rich and creamy.
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