Whole Wheat Gnocchi with Wild Mushroom Sauce

So I actually made this the same night as the arancini - Jack (my roommate) was grilling some chicken and I had some awesome gnocchi I picked up (DeLallo Whole Wheat Gnocchi) and wanted to try. The recipe I got was from the back of the box, basically. And I modified it a little bit, mostly with addition of beech mushrooms, and some butter. I actually thought it was a mushroom cream sauce, so I was disappointed to discover it wasn't and added extra butter at the end to make it "creamy" (sort of). It worked, though, and turned out quite nicely.

Ingredients:

• 1 pkg Whole Wheat Gnocchi (16 oz)
  
• 2 tbsp butter (1/4 stick)
• 2 tbsp Extra Virgin Olive Oil
• 12 oz fresh mushrooms, stemmed and sliced (I used one pkg each of baby portobello, beech, and shiitake)
• 1/2 cup diced shallots (I just used a regular onion)
  
• 1 3/4 cups chicken stock
• 1 tbsp fresh sage, chopped
• Grated Parmesan Cheese (to taste)
  

Method:

• 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. (Here is where I added another 2 tbsp butter to make it a little more creamy).
  
• Season to taste with salt and pepper.
• Add hot gnocchi to sauce in skillet and toss to coat.
• Serve with cheese sprinkled on top.