Prepare Vegetables and herbs: Cut carrots, parsnip, turnips, celery root and butternut squash into 1-1½" dice. Cut onion into large pieces. Keep garlic whole. Roughly chop rosemary.
Place Gnocchi from frozen along with all all vegetables on a sheet pan.
Drizzle with oil and lightly toss with rosemary, salt & pepper.
Roast all for about 20 minutes, gently stirring and mixing about halfway through to cook evenly.
When finished, scoop onto plate and top with fresh cracked black pepper.
Notes
Many different vegetables can be used in place of or in addition to above. Try broccoli, small potatoes or Brussels sprouts.
Try different fresh herbs such as sage, oregano or thyme to change the overall flavor.