Preheat the oven to 230℃/210℃ fan.
Bring a large pot of water to the boil. Add the gnocchi and cook to packet instructions. Drain and tip into a bowl. Drizzle over half the olive oil and a pinch of salt and toss well.
Line two large baking trays with baking paper. Tip the gnocchi onto the trays, smash down using a lightly oiled glass or small bowl, and drizzle with the remaining olive oil. Ensure the gnocchi is spaced apart and bake for 20-25 minutes until starting to turn golden brown. Do not let them get too brown or they will lose their chew!
Meanwhile, mix together the lemon juice and mayonnaise in a small bowl and season to taste with salt and pepper. Grate the eggs using a coarse cheese grater.
Once cooked and cooled slightly, tip the crispy gnocchi into a large bowl. Add in the egg, gherkins, peas, carrot, spring onion, and dill. Pour over the mayonnaise dressing and toss until everything is well mixed. Serve!
