Don't think that salad can be a proper lunch or dinner that will fill you up for hours? This recipe will change your mind. Forget dry rabbit food, the star of this plate is baked gnocchi – beautifully crunchy on the outside, smooth inside.
Together with eggs, fried bacon and rich Parmesan, they make a combination similar to Caesar salad, but much more filling. The Greek yoghurt dressing makes the meal smooth but not heavy. And the best part? It's done in 30 minutes. 🚀
Nutrition (1 serving)
- 446 kcal
- 42 g carbohydrates
- 19 g fats
- 22 g protein
Per 4 portions
- 500 g gnocchi
- 1 tsp garlic granules
- 1 tsp onion granules
- 2 ml avocado oil
- 450 g iceberg lettuce
- 5 slices bacon
- 5 hard-boiled eggs
- 40 g parmesan
- 50 g spring onion
- 4 tbsp Greek yoghurt
- 1 tsp mustard
- 1 tsp garlic granules
- 1 tsp onion granules
- pinch pepper
- 1 tsp of Italian seasoning blend
- 1 tsp dried basil
Instructions
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Mix the gnocchi with garlic granules, onion granules (or another seasoning), spray it with avocado oil and bake in an oven preheated to 200 °C (air) for 20‑25 minutes, or in an air‑fryer preheated to 200 °C for 10‑15 minutes, until crunchy.
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In a larger bowl, mix the chopped iceberg lettuce, diced hard‑boiled eggs, grated Parmesan, finely sliced spring onion and break over the crunchy bacon.
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Add the baked gnocchi and dressing from yoghurt, mustard, garlic, onion, pepper, Italian seasoning and basil.
(We didn't add any more salt to the dressing, as the base is salty enough thanks to the Parmesan and bacon.)
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And that's it – enjoy!
