Gnocchi Salad

Ingredients:

1 lb. fresh or frozen gnocchi

6 slices bacon

1 clove garlic, minced

3 Tbs. olive oil

2 Tbs red wine vinegar

1 Tbs. finely sliced fresh basil

2 tsp finely chopped oregano leaves

½ cup Castelvetrano olives, halved lengthwise

½ cup fresh mozzarella balls, halved lengthwise

½ cup finely chopped artichoke hearts

½ cup quartered pepperoni

½ cup thinly sliced salami

¼ cup sundried tomatoes, finely chopped

Instructions:

In a large pot, bring water to a boil.  Cook gnocchi until al dente and floating, 1-2 minutes.  Using a slotted spoon, transfer cooked gnocchi to a paper towel lined baking sheet.

In a large skillet, cook bacon until crisp.  Transfer to paper towel lined baking sheet.  Set aside.  In same skillet, cook gnocchi in rendered bacon fat, tossing occasionally, until lightly golden and crisp.  Remove from grease and drain on paper towel lined baking sheet.

In a large bowl, whisk garlic, vinegar, basil, oregano, 1 tsp. Salt, and 3 Tbs. olive oil.  Add gnocchi, olives, mozzarella, artichoke hearts, pepperoni, salami, sundried tomatoes. Toss together.  Top with crumbled bacon.