Turn the instant pot on to the sauté setting. Add olive oil to the instant pot. Once oil is hot, add the diced onion, mushroom, dried rosemary, salt and pepper. Toss to coat then sauté until onions are translucent and fragrant, about 5-7 minutes, stirring occasionally.

Stir in the gnocchi, white wine, and veggie stock then place the lid on the instant pot, closing the vent. Change setting to high pressure then cook for 3 minutes. Quick release when done.

Once you can remove the lid, stir in the butter and parmesan until creamy and melted.

Divide gnocchi between bowls then garnish with freshly minced rosemary leaves and toasted pine nuts!