Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce

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Mushroom Stew:

4 ounces crimini mushrooms, trim, cut into wedges, washed

4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed

4 ounces shiitake, trim, cut into wedges, washed

4 ounces button mushrooms, trim, cut into wedges, washed

4 ounces oyster mushrooms trim, cut into wedges, and washed

1 tablespoon olive oil

1 shallot, peeled and chopped

1 garlic clove, peeled and chopped

4 ounces port wine

2 ounces heavy cream

1 tablespoon butter

1 tablespoon grated Parmesan

1/4 teaspoon fresh marjoram

1 pound frozen gnocchi (store bought) cooked

Salt and pepper

Mushroom Stock:

1 large onion, sliced

1 celery stalk, chopped

1 carrot, chopped

3 cloves garlic, peeled and smashed

All mushroom stems, washed

1 teaspoon whole black peppercorns

1 bay leaf

Small tied bundle of parsley and thyme