In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 250 g of gnocchi, ensuring they are evenly spaced in the pan. Cook for about 5-7 minutes, turning occasionally until they are golden brown and crispy. Once done, transfer the gnocchi to a plate lined with paper towels to absorb excess oil.

While the gnocchi are cooking, prepare your vegetables by halving 200 g of cherry tomatoes, peeling and dicing 1 cucumber, seeding and chopping 1 red bell pepper, and finely chopping 1 red onion.

In a mixing bowl, whisk together 200 g of Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, and 1 crushed garlic clove. Season with a pinch of salt and pepper to taste, stirring until smooth.

In a large bowl, gently combine the crispy gnocchi, prepared vegetables, and 50 g of arugula. Drizzle the yogurt dressing over the top, tossing everything together carefully.

Chop 10 g of fresh parsley and sprinkle it over the salad. Allow the salad to sit for about 5-10 minutes before serving.