1. Roast potatoes and then peel. Rice potatoes, then fold in egg yolks, flour, and salt. Mix well to incorporate. Let rest for 30 minutes.
2. Roll out to a half-inch (one- and- a- half-centimeter) thickness and cut into half-inch (one- and- a- half-centimeter) squares. Bring a pot of salted water to a boil and gently place gnocchi into the boiling water. Let cook for four to five minutes after they float to the top and then check for doneness.
3. Cut the beet, rutabaga, turnip, and carrot into different shapes and then poach in olive oil separately.
4. Sauté the gnocchi in oil until golden. Add the rosemary and poached vegetables and heat until hot.