1. To make roast vegetables, place parsnips, onion, mushrooms, oil and thyme in a large bowl. Toss well to combine. Season with salt and pepper. Divide mixture between two large, greased oven trays.
2. Cook in a hot oven (200C) for about 30 minutes, or until parsnips are just tender.
3. To make spinach sauce, place all ingredients in a blender and blend until smooth.
4. Transfer spinach sauce to a large pan. Add roast vegies to pan. Bring to boil. Stir in cornflour blended with water. Simmer, stirring occasionally, for 5 minutes, or until mixture thickens.
5. Meanwhile, add gnocchi to a large saucepan of boiling, salted water. Cook for about 3 minutes, or until the gnocchi rises to the surface. Drain.
6. Add gnocchi and spinach leaves to spinach sauce and roast vegies. Toss well to combine.
7. Serve with a green salad.

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