Asian-Style Crispy Gnocchi Salad with Peanut Mayo

Asian-Style Crispy Gnocchi Salad with Peanut Mayo

This crispy gnocchi salad is all about contrast, with golden, crunchy gnocchi layered over a creamy peanut mayo base, paired with air-fried greens, smashed cucumber, and fresh herbs. Every element brings something different, from the rich and nutty sauce to the bright, tangy vegetables and the fresh lift of coriander and mint. The textures are just as important as the flavours, with crispy edges, creamy avocado, and refreshing crunch in every bite. It is satisfying yet balanced, making it perfect for an easy weeknight dinner, a meal prep option, or a dish that looks just as impressive as it tastes.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 3

Ingredients:

Vegetables and Gnocchi:

• 450 g vegan gnocchi
• 2 to 3 tbsp olive oil
• 1 tsp cornstarch (optional)
• 1 cup broccolini, trimmed
• 1 cup sugar snap peas
• 1/2 cup edamame beans (cooked)
• 1 avocado, sliced
• 1 red chilli, thinly sliced
• 1 cucumber, smashed
• 2 tbsp fried shallots
• 2 tbsp sesame seeds
• small handful fresh coriander, chopped
• small handful fresh mint, chopped

Vegetable dressing

• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice or rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp grated ginger (optional)

Peanut mayo

• 3 tbsp vegan mayo
• 2 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• optional sriracha or chilli flakes
• splash of water to loosen

Preparations:

1. Preheat air fryer to 200°C (390°F).


2. Toss gnocchi with olive oil, salt, and optional cornstarch.


3. Add gnocchi to the air fryer basket in a single layer and cook for 12 to 15 minutes, shaking halfway, until golden and crispy.


4. Toss broccolini with a little olive oil and salt.


5. Air fry broccolini at 200°C for 6 to 8 minutes until tender with lightly charred edges.


6. Lightly blanch or steam sugar snap peas for 1 to 2 minutes, then drain and cool.


7. Add broccolini, sugar snap peas, smashed cucumber, edamame, avocado, fried shallots, sesame seeds, coriander and mint to a large bowl and toss gently.


8. To a jar, add all of the vegetable dressing ingredients. Secure the lid, shake well to combine  and pour over the vegetable mix.


9. Whisk together all peanut mayo ingredients, adding water to loosen to a drizzle consistency.


10. Spread peanut mayo onto the base of a plate and layer over the vegetable mix.


11. Top with crispy gnocchi, chilli, and sesame seeds and serve immediately.

Watch the video: https://www.youtube.com/embed/GMx6OisujSQ

Source URL: https://chloeevegan.com/recipe/asian-style-crispy-gnocchi-salad-with-peanut-mayo/

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