Basil Gnocchi with Sauce

GNOCCHI
1 1/2 C Instant Mashed Potatoes
1 C Hot Water
1 C fresh basil
1 Egg
1/4 C Parmesan cheese
1 C flour

1. Mix potatoes with hot water and fluff with a fork. Set aside to absorb liquid.
2. Puree Basil with 1/4 C cold water
3. Combine potato mixutre with basil, egg and cheese
4. Add 3/4 C flour and knead
5. Add last 1/4C flour gradually
6. Roll dough into 1 inch diameter "logs" and cut into 1/2 inch pieces
7. Place pieces on wax paper and refrigerate until ready to cook


SAUCE
1/4 C olive oil
1/4 C pine nuts
3 Shallots - chopped
6 Cloves of Garlic - minced
1/4 C white wine
2 lbs grape tomatoes - cut in half

1. Heat olive oil and toast pine nuts
2. Remove nuts and transfer to a paper towel
3. Add shallots and garlic to the pan and cook until soft
4. Add wine and bring to a boil
5. Add tomatoes and season with salt and pepper
6. Cook until tomatoes are soft

Cook Gnocchi in large pot of salted boiling water until tender (about 1 min after they float to the surface). Drain and toss with sauce. Top with pine nuts, basil and parmesan cheese.