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1
Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes.
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2
Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth.
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3
Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
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4
Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour.
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5
Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed).
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6
Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
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7
Make the sauce: Heat the olive oil in a large skillet over medium-high heat.
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8
Add the pine nuts; fry until toasted, swirling the pan.
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9
Transfer the nuts with a slotted spoon to paper towels and season with salt.
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10
Add the shallots and garlic to the pan and cook until soft, 3 minutes.
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11
Add the wine and bring to a boil.
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12
Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
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13
Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface.
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14
Drain and toss with the sauce.
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15
Top with the toasted pine nuts and more basil and pecorino.
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16
Photograph by Tina Rupp
