Potato Gnocchi with Roasted Portobello

Ingredients - 
1 cup bechamel sauce 
1 cup mushroom stock 
2 cups portobello mushroom, cleaned and slice 
4 tbsp olive oil 
4 tbsp shallot, chopped 
4 tbsp garlic, chopped 
1 liter cream 
2 kg gnocchi mushroom
salt and pepper, to taste
Procedure - 
Clean the portobello mushroom by trimming the dark gills from under the cap and trimming the dirt from the stems. Lay on sheet pan. Mix the olive oil with the shallots, garlic and rosemary. Liberally brush the mushroom with the oil. Season well. Roast in a 375F (190C) oven until browned and cooked. Baste during cooking process if necessary. Cut into approximately 1" sliced. Cook/heat the gnocchi in boiling salted water and drain. Re-heat bechamel sauce and mushroom stock in a pan. Add potato gnocchi. Add roasted portobello and adjust seasoning with salt and pepper. Serve hot.