Gnocchi with Caramelized Onion and Mushrooms

• 16 oz. Potato Gnocchi with Truffle or plain
• 4 tbsp olive oil
• 2 large onions, sliced into about 1/4" thick
• 4 tsp honey
• 1/2 tsp baking soda
• 16 oz baby portabella mushrooms, sliced
• 4 tsp smoked paprika
• 2 tbsp Kosher salt (for the pasta water)
• 2 tsp black pepper
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 tablespoons butter
• 1/4 cup dry white wine or chicken stock
• 2 tbsp tomato paste
• Salt and pepper, to taste
• Freshly grated parmesan, for serving
• Additional salted butter for finishing
• Cook gnocchi according to package instructions, drain and set aside.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-low heat and add the onions. Cook, stirring occasionally, for 20 minutes until the onions begin to caramelize. Stir in the honey and baking soda and cook another 5 minutes, stirring constantly.

Raise the heat to medium-high and add the mushrooms and paprika. Cook until mushrooms are well browned, stirring often. Add the salt, pepper, thyme and rosemary. Pour in wine, making sure to scrape up all of the brown bits off the bottom of the pan with a wooden spoon. Once wine has reduced by half, add gnocchi and fold together. Add additonal salted butter for finishing.

Adjust seasoning and let cook for a few more minutes. To serve, add a scoop of pasta to a serving dish and garnish with parmesan.