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Gnocchi With Cider and Sage Butter Sauce
Makes 4 servings

* 1/4 cup (4 tablespoons) unsalted butter
* 1/2 cup apple cider (or apple juice plus 1 tablespoon apple cider vinegar)
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 10 fresh sage leaves, thinly sliced (divided)
* 1 1-pound package gnocchi
* 1/4 cup lightly toasted pine nuts (see note)
* 1/2 cup shaved Parmesan cheese

Melt the butter in a small saucepan over medium heat.

Add the cider, salt, pepper and half of the sage and return to a simmer. Do not boil.

Simmer until the liquid has reduced by about half, about 5 to 7 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Cook the gnocchi according to package directions, being sure to drain them as soon as they float to the top.

Transfer the gnocchi to a large serving bowl.

Strain the butter-cider reduction through mesh strainer.

Pour the butter reduction over the gnocchi and toss lightly.

Top the gnocchi with pine nuts, Parmesan shavings and reserved sage.

Note: To toast pine nuts, spread on baking sheet and bake in a preheated 350-degree oven for 3 to 5 minutes, or until lightly browned. Check after 3 minutes. They go from browned to burned in a matter of seconds.