1- Bring a saucepan of salted water to the boil and cook the gnocchi sardi until they are "al dente", drain, place them on a baking tray so that they do not stick together, dress with 2 spoons of oil and leave to cool.
2- Wash the tomatoes and cut into small, evenly shaped wedges; peel the cucumber and cut into rounds (remove the seeds if they are too big); peel the onion, wash and chop it finely; dice the cheese.
3- Mix the vinegar with a pinch of salt and pepper in a bowl, add the remaining oil and beat the ingredients lightly with a fork until they are well blended.
4- Place the cucumber, tomatoes, sliced onion and olives cut into rings in a soup tureen, dress with the oil and vinegar sauce previously prepared and sprinkle with the oregano leaves.
5- Pour the pasta into the soup tureen, stir gently with the vegetables and the sauce and sprinkle with the diced cheese prepared beforehand.