Irish-Inspired Salad with Crispy Gnocchi
Servings: 4
A playful use of Irish ingredients makes this salad a wonderful main course or a standout side, bringing comfort to your table with every bite. It's perfect for a St. Patrick's Day celebration or a cozy meal any time of the year.
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Ingredients
Crispy Gnocchi
- 2 cups 16 oz Gnocchi, prepared
- 1 tablespoon 14 g Olive Oil
- 2 teaspoons 6 g Garlic Powder
- ¼ teaspoon 1.5 g Salt
- ¼ teaspoon 0.5 g Black Pepper
Salad
- ½ cup 2-3 slices Deli Corned Beef, baked and sliced
- 2 cups 90 g Carrots, shaved
- 3 cups 100 g Leafy Greens
- 3 cups 100 g Cabbage
Honey Mustard Vinaigrette
- 2 tablespoons 28 g Dijon Mustard
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 1 ½ tablespoons Honey
- ½ teaspoon Garlic minced
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven or air fryer to 400°F.
- Toss the gnocchi with the olive oil, garlic powder, salt, and pepper in a large bowl.
- Add the seasoned gnocchi to the air fryer basket or tray, avoiding overcrowding to allow them to get crispy; work in batches if necessary.
- Air fry the gnocchi for 11-14 minutes, shaking the basket every 5 minutes, to promote even browning. The gnocchi are done when the outsides are golden brown and crispy.
- While the gnocchi are air frying, prepare the salad components by slicing the corned beef, shaving the carrots, shaving the cabbage, and washing the greens.
- Lay 2-3 slices of corned beef on a lined baking sheet and drizzle with a little bit of oil. Bake for 12-15 minutes, or until crispy.
- Remove from oven and let cool slightly. Crumble or chop the baked slices into bite-sized pieces.
- Whisk vinaigrette components together in a bowl.
- Toss salad with vinaigrette and serve