Sheet Pan Roasted Gnocchi, Butternut Squash and Broccoli

1 (17.6 oz) package gnocchi

1 small-medium butternut squash, peeled and diced (you should get about 4 cups). You want to dice it fairly small so that it cooks at the same time as everything else.

4 cups small broccoli florets

½ purple onion, large dice

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon butter, vegan or regular

1 clove garlic, minced

1 teaspoon fresh chopped sage

1 to 2 tablespoons chopped walnuts, if desired

Directions at shelikesfood.com

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