Boil a large pot of water, and cook gnocchi according to package instructions. Drain gnocchi under cold water to stop them cooking, then place them back in their cooking pot and toss with a drizzle of olive oil to keep them from sticking. Set aside.

Dice the cucumber and tomatoes, grate the carrots, chop the spinach, and add all veggies to a bowl.

In a separate bowl, mix the dressing ingredients together.

Add the gnocchi and dressing to the bowl and toss well to coat all the ingredients together. Garnish with extra tomatoes and feta cheese if desired.

Serve room temperature, within 2 hours of making. If gnocchi is refrigerated, it can become hard so I would recommend not refrigerating this salad overnight if possible.