Crispy Sheet Pan Gnocchi with Mushrooms Sausage and Butternut Squash

Ingredients

• 8 ounces cremini mushrooms
• 1/2 medium red onion
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1 pound pre-cut (1-inch) butternut squash cubes (about 4 cups)
• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces uncooked sweet or hot Italian sausage
• Grated Parmesan cheese, for serving (optional)

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