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 3/4-inch pieces (3 to 4 cups)

1 pint grape or cherry tomatoes 

1 red onion, halved and sliced 1/2 inch thick

4 ounces diced pancetta

4 cloves garlic, smashed 

1 1/2 teaspoons finely chopped fresh sage

1 1/2 teaspoons finely chopped fresh rosemary

1/3 cup extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground pepper

4 cups baby arugula

1/4 cup grated Parmesan cheese