Gnocchi with butternut squash and arugula on one baking sheet

Ingredients:

• 1 package (450-500 g) of potato gnocchi
• 450 g peeled butternut squash, cut into 2 cm pieces (3-4 cups)
• 2 cups grape or cherry tomatoes
• 1 red onion, halved and sliced ​​into 1cm thick half rings.
• 110 g pancetta, diced
• 4 cloves garlic, crushed
• 1.5 tsp finely chopped fresh sage
• 1.5 tsp finely chopped fresh rosemary
• 1/3 cup extra-virgin olive oil + extra for drizzling
• 4 cups fine arugula
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Line a baking sheet with heavy-duty foil.
2. In a large bowl, combine the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, salt and a little freshly ground black pepper.
3. Spread the vegetables evenly on the baking sheet. Bake until the gnocchi, squash, and red onion are tender and lightly browned around the edges, and the tomatoes are blistered, 15 to 30 minutes.
4. Scatter the arugula over the baking sheet and toss gently. Drizzle lightly with olive oil and sprinkle with grated Parmesan.