Preheat the oven to 425. While oven is preheating, peel cut the butternut squash into inch cubes. Then trim the ends off the Brussels sprouts and cut them in half. Lastly, rough chop the onions. Add the veggies into a large bowl with the gnocchi. Add in melted butter and half of the olive oil, reserving the other half. Then toss the veggies and gnocchi to coat. Add the pressed garlic, sage, Italian seasoning, and salt and pepper. Toss again to combine. Pour onto two sheet pans lined with aluminum foil and sprayed with nonstick spray. Bake at 425 for 25 minutes, flipping half way through. Remove from oven and drizzle with remaining olive oil and sprinkle with Parmesan cheese if desired. Enjoy!