Start by cooking the gnocchi as per the package instructions. They will float to the top when they are done, which usually takes just 2-3 minutes. Drain and set aside.

In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and stir occasionally until they become golden and caramelized, about 15-20 minutes.

Once the onions are caramelized, reduce the heat and pour in the broth. Season with salt and pepper as needed. Let it simmer for about 5-10 minutes to meld the flavors.

Gently fold in the cooked gnocchi, ensuring they are well coated with the broth and onion mixture.

Preheat your oven to 375°F (190°C). Transfer your mixture into a greased baking dish. Top with shredded Gruyere and grated Parmesan.

Bake for 25-30 minutes or until the cheese is bubbly and golden brown.

Once out of the oven, let it cool for a few minutes. Garnish with fresh thyme before serving.