Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, add the gnocchi, ensuring they are spread out in a single layer. Sauté for about 5-7 minutes, or until they turn golden-brown and crispy, flipping occasionally for even cooking.

While the gnocchi are cooking, wash and prepare your vegetables. Halve the cherry tomatoes, peel and dice the cucumber, and chop the red bell pepper into bite-sized pieces. Finally, finely chop the red onion.

In a medium-sized bowl, combine the Greek yogurt, lemon juice, honey, and minced garlic. Season the mixture with a pinch of salt and pepper. Whisk everything together until the dressing is smooth and creamy.

Once the gnocchi have cooled slightly, add them to the bowl with the chopped vegetables. Gently toss everything together, ensuring the crispy gnocchi are evenly mixed with the fresh ingredients.

Pour your creamy yogurt dressing over the gnocchi and veggie mixture. Using tongs or a large spoon, carefully toss everything together until the gnocchi and vegetables are thoroughly coated in the dressing.

Finally, sprinkle the salad with freshly chopped parsley and gently mix again. Let the salad sit for about 10 minutes to allow the flavors to meld together beautifully. Serve the salad in bowls, either warm or cold.