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Crispy Gnocchi Waldorf Salad

Plump, pillowy gnocchi are air-fried to golden perfection, creating an irresistibly crispy texture that transforms this classic salad.
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Print Recipe
Total Time20 Mins
Prep Time5 Mins
Cook Time14 Mins
ServingsServes 4
Cuisine: American
Prep Method: Air Fryer

Dish

Main Dish

Prep Time

5 Mins

Cook Time

14 Mins

Serving

Serves 4

Description

Plump, pillowy gnocchi are air-fried to golden perfection, creating an irresistibly crispy texture that transforms this classic salad.

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

Preparation

  1. 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.
  2. 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.
  3. 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.

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Nutrition Facts Per Serving

Calories

560

Fat

19g

Sodium

1060mg

Cholesterol

90mg

Vitamin C

26.59mg

Carbohydrates

66g

Fiber

7g

Protein

32g

Potassium

322mg

Sugar

12g

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