Vegan gnocchi bake

Name: Vegan gnocchi bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 large shallots; 3 garlic cloves, divided; 20-30 ml / 4-6 tsp olive oil; 300 g / 10½ oz mushrooms (I used chestnut / cremini and a few oyster mushrooms), sliced; 30 ml / 2 tbsp olive oil; 4 tsp all purpose wheat or chickpea flour (for GF version); 500 ml / 2 cups almond milk (or any other neutral tasting plant milk); 10 g / 2 tsp white / shiro miso paste*; 2 tsp Dijon mustard, more to taste; 1 heaped tbsp nutritional yeast; approx. 1 tbsp fresh thyme leaves (or rosemary leaves, chopped); approx. ¼ tsp black pepper (for the entire dish); approx. ½ tsp fine salt (for the entire dish); 15 ml / 1 tbsp lemon juice, more to taste; 500 g / 17½ oz shop-bought gnocchi** (gluten-free if needed); 150 g / 5¼ oz tenderstem or regular broccoli, chopped small (optional); 50 g / 1¾ oz vegan cheese, grated or homemade cashew cheese; 2 tbsp coarse breadcrumbs (optional); 2 tbsp pine nuts