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Cook the gnocchi in deep, generously salted boiling water until they float to the surface, about 2-3 minutes.
Drain the gnocchi and toss with a little olive oil.
Peel, seed, and dice the cucumber, then place it in a bowl.
Dice the assorted tomatoes and add them to the cucumber.
Thinly slice the radishes and finely dice the spring onions or salad onion.
Finely chop the parsley leaves and toss everything together, then chill.
Peel and finely slice the garlic.
In a shallow non-stick pan, heat the olive oil and add the garlic and drained gnocchi.
Cook over moderate heat for about 10 minutes until golden and crisp, turning occasionally.
Transfer the gnocchi to a serving dish and add the diced tomatoes, radishes, onion, and parsley, tossing gently together.