Crispy Gnocchi Waldorf Salad
Servings: 4
Plump, pillowy gnocchi are air-fried to golden perfection, creating an irresistibly crispy texture that transforms this classic salad.
Print Recipe
Pin Recipe
Ingredients
- 16 oz Potato Gnocchi packaged
- 1 tbsp Olive Oil
- 1/8 tsp Salt
- 1/8 tsp Ground Black Pepper
- 5 oz Spring Mix
- 1 Small Apple diced
- 1/4 Cup Pecans or Walnuts roughly chopped
- 1/4 Cup Dried Cranberries
- 3/4 Cup Celery diced (~2 stalks)
- 2 Cups Rotisserie Chicken chopped
- 1/4 Cup Bleu Cheese Crumbles
- 1/4 Cup Balsamic Vinaigrette store-bought
Instructions
- Boil gnocchi according to package instructions. Bring 4 quarts of water to a boil in a large pot. Once boiling, add the gnocchi and boil for 3-4 minutes, stirring occasionally, until all of the gnocchi floats to the top.
- Drain the gnocchi in a colander and immediately toss them in the olive oil. Preheat your air fryer to 400 degrees F and line your basket or tray with foil that has been lightly sprayed with oil to ensure the gnocchi doesn’t stick. Air fry for 10 minutes until the gnocchi becomes slightly golden with a crispy exterior.
- Begin to assemble your salad. Start with a bed of green on the bottom of a serving platter, followed by the veggies, fruits, nuts, and chicken. Once the gnocchis have cooled slightly, sprinkle them over the top. Drizzle with the balsamic vinaigrette and serve.