Gnocchi With Cider and Sage Butter Sauce

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 pepper10 fresh sage leaves, thinly sliced1 pound package gnocchi pasta 1/4 cup lightly toasted pine nuts 1/2 cup shaved parmesan cheeseMelt the butter in a small saucepan over a 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 5-7 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.Serves four.