Directions

1. In a large pot over high heat, add water and bring to a boil. Add the salt. Gently add the gnocchi, stirring occasionally, until the pasta is al dente and floating, approximately 8-10 minutes. Use a slotted spoon to transfer the gnocchi to a paper towel-lined plate. 
2. Place a large skillet over medium-high heat and heat 1 tablespoon oil. Cook bacon until crispy, approximately 3-4 minutes. Use a slotted spoon to transfer to a plate, leaving fat in skillet.
3. In the same skillet over medium-high heat, cook gnocchi in the bacon fat until it becomes lightly golden and crisp, around 4-5 minutes. Let cool slightly.
4. In a large bowl, whisk the shallot, vinegar, lemon, basil, thyme, salt, pepper and remaining 3 tablespoons oil. Add the gnocchi, olives, halved mozzarella balls, artichokes, salami and roasted red peppers. Mix thoroughly so everything is coated in dressing. 
5. Transfer to a serving bowl and sprinkle with bacon.