Nigel Slater’s recipe for crisp gnocchi and chopped salad

A cool and hot, crispy and succulent summer salad

Hot, crisp garlic gnocchi, ice-cold cucumber, tomato and radishes.

Cook 500g of gnocchi in deep, generously salted boiling water until the dumplings float to the surface – a matter of 2 or 3 minutes. Drain the gnocchi, tip into a bowl and trickle with a little olive oil.

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