Whole Wheat Gnocchi with Mushroom Sauce
1 16oz package Whole Wheat Gnocchi
2 tablespoons butter (1/4 stick)
2 tablespoons Extra Virgin Olive Oil
12 ounces fresh mushrooms, stemmed and sliced (porcini, portobello, or shitake)
1/2 cup diced shallots
1 3/4 cups chicken stock
1 tablespoon fresh sage, chopped
1/3 cup Grated Parmesan Cheese
Cook gnocchi according to package directions and drain.
Heat butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Add hot gnocchi to sauce in skillet and toss to coat.
Serve with cheese sprinkled on top.