Pressure Cooker Gnocchi and Mushrooms in Rosemary Alfredo Sauce

Ingredients

• water, as needed
• 16 Ounces uncooked gnocchi
• 1 Tablespoon extra-virgin olive oil
• 1/2 Cup sliced mushrooms
• 1 Teaspoon fresh lemon juice
• 2 Cups béchamel sauce, or vegan version of béchamel sauce
• 1/2 Cup Parmesan cheese, or vegan shredded Parmesan or mozzarella
• 1/2 Cup diced tomatoes
• 1 Teaspoon chopped fresh rosemary
• Salt and black pepper, to taste

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