Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the gnocchi and sauté for about 5 to 7 minutes until golden brown and crispy.

Prepare the vegetables: halve the cherry tomatoes, peel and dice the cucumber, core and chop the red bell pepper, and finely dice the red onion. Arrange in a large mixing bowl.

In a medium bowl, whisk together Greek yogurt, lemon juice, honey, and minced garlic until smooth. Season with salt and pepper.

Fold the sautéed gnocchi into the bowl with the vegetables and arugula. Pour the yogurt dressing over and toss gently.

Sprinkle chopped parsley over the salad. Let it sit for 5 minutes before serving.