Sheet-Pan Gnocchi with Butternut Squash and Arugula

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1 16- to 17.5-ounce package potato gnocchi

1 pound chopped peeled butternut squash, cut into ¾-inch pieces (3 to 4 cups)

1 pint grape or cherry tomatoes

1 red onion, halved and sliced ½ inch thick

4 ounces diced pancetta

4 cloves garlic, smashed

1 ½ teaspoons finely chopped fresh sage

1 ½ teaspoons finely chopped fresh rosemary

⅓ cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

4 cups baby arugula

¼ cup grated Parmesan cheese

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