2 (16-ounce) packages Tuscanini Cauliflower Gnocchi

1 tablespoon oil

1 (8-and-1/2-oz./250-gram) package brown mushrooms, sliced

1 shallot, peeled and chopped

4 tablespoons chopped sundried tomatoes

1/4 cup pesto (recipe follows)

1/2 cup feta (optional)

1/4 cup extra-virgin olive oil

1 cup loosely packed basil

1 to 3 cloves fresh garlic or cubes Gefen Frozen Garlic

1 to 2 tablespoons pistachios

1/2 teaspoon salt (omit if pistachios are salted)

freshly ground pepper