Nigel Slater's Recipe for Crispy Gnocchi and Chopped Salad

Warm and crunchy garlic gnocchi, glazed cucumber, tomato and radish.

Cook 500g of gnocchi in water generously salted until the dumplings float to the surface - a matter of 2 or 3 minutes. Drain the gnocchi, pour into a bowl and drizzle with a little olive oil.

Peel, seed and dice 250g cucumber, then put it in a bowl. Dice 400g of assorted tomatoes, then add them to the cucumber. Thinly slice 8 radishes and finely chop 4 spring onions or one of the larger salad onions. Finely chop a small handful of parsley leaves, then mix everything together and chill.

Peel and finely chop 2 cloves of garlic. In a shallow, non-stick skillet, heat 4 tablespoons of olive oil. Add the garlic and drained gnocchi, then cook over medium heat for about 10 minutes until golden and crispy. (Turn them occasionally, rather than continually, will help them form a nice crispy crust.) The garlic should be a nutty brown color. Transfer the gnocchi to a serving platter, then add the diced tomatoes, radishes, onion and parsley, and toss gently. Serves 2-3

To prevent the cooked gnocchi from sticking after draining, toss them in a bowl with a drizzle of olive oil. This will keep the dumplings separate.

The contrast between the gnocchi and the salad ingredients is key here. The dumplings should be really crispy and hot, the chopped salad cold and fresh.

If you want a dressing with this, a few sips of olive oil should be enough, but you can try a mixture of olive oil, red wine vinegar, chopped basil and parsley - a simplified salsa verde. You can add a few capers or chopped pickles.

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