In a dry pan over medium heat, cook the mushrooms with a pinch of salt for about 10 minutes. The water in the mushrooms will evaporate first, and once they’re dry and start sticking to the pan, add 1 tablespoon of olive oil and cook for an additional 3 minutes on a high heat until crispy. Transfer them to a bowl.

Using the same pan (no need to clean it), cook the onions with a generous amount of oil on a medium heat for 25 minutes, until they are very caramelized. Add a tablespoon of water if the pan looks dry and continue cooking.

Preheat the oven to 180°C.

Crumble the vegetable stock cube into a bowl and add the miso, Worcestershire sauce and balsamic vinegar. Stir in 500ml of boiling water to dissolve the stock cube.

Finely chop the garlic and add it to the onions along with the butter and thyme. Cook for 2 minutes, then deglaze with the white wine. Bring to a simmer, then add the vegetable stock mixture, cooked mushrooms and the gnocchi. Stir and cook for 10 minutes, until the sauce thickens.

Grate half the Gruyère and roughly chop the rest. Mix the roughly chopped cheese into the pan of gnocchi.

Transfer the gnocchi mixture to a baking dish and cover it with the breadcrumbs, the grated Gruyère and the Parmesan. Bake for about 15 minutes, or until it turns golden and crispy.