Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts [Vegan]

• 1 package vegan gnocchi
• 1 bag frozen baby Brussels sprouts or fresh
• 12 ounces Cremini or White Button mushrooms
• 1 bunch asparagus
• 1 teaspoon dried thyme
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 tablespoons canola oil
• Salt and pepper, to taste
• Parsley, for garnish (optional)

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