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Make the dressing by combining mayo, yoghurt, minced garlic, lemon/lime juice, tahini and chilli crisp. Season with salt and pepper, then taste and adjust seasoning as needed.
Finely chop the red onion, red pepper, cucumber and parsley. Cook the gnocchi by warming 2 tbsp olive oil in a frying pan on medium heat.
Once the oil is hot, add the gnocchi and fry for 3-5 minutes until starting to turn golden-brown. Give a good toss, then add the remaining oil.
Season the gnocchi well with salt, pepper and smoked paprika. Continue to fry for another 3-5 minutes until toasty, slightly crisp and golden.
Transfer the gnocchi to a mixing bowl, add the chopped vegetables and herbs, then add a good few spoonfuls of dressing. Mix everything together.
Serve with extra chilli crisp, fresh parsley and more onion on top.