On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.
Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.
Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.
Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.
Divide the gnocchi onto serving dishes and top with Parmesan and parsley.
Notes
Store leftovers in an airtight container up to 3 days. Rewarm in the microwave or in a skillet with a splash of olive oil on the stove.