In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 250 g of gnocchi and sauté for about 5-7 minutes until golden brown and crispy. Transfer to a plate lined with paper towels.

While the gnocchi cools, prepare the fresh vegetables: halve 200 g of cherry tomatoes, peel and dice 1 cucumber, core and chop 1 red pepper, and finely chop 1 red onion.

In a medium bowl, combine 200 g of Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, and 1 pressed garlic clove. Whisk until smooth and creamy, seasoning with a pinch of salt and pepper.

In a large mixing bowl, gently toss together the sautéed gnocchi, chopped vegetables, and 50 g of arugula until evenly distributed.

Pour the yogurt dressing over the gnocchi and veggie mixture. Carefully fold together until all components are coated in the dressing. Garnish with 10 g of freshly chopped parsley before serving.