Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
In a large bowl add the potato gnocchi, quartered Brussels sprouts, diced butternut squash, diced onion, chopped garlic, olive oil, melted butter, crushed red pepper flakes, and dried oregano. Gently toss together to well combine and evenly coat with the olive and butter. Season with salt and black pepper to taste and toss one more time.
Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast for 20-25 minutes (rotating the pan halfway through the cooking time) until the gnocchi are plump and the vegetables are tender.
To serve, spoon the gnocchi and vegetable mixture into individual serving bowls and garnish each with a tablespoon of grated Parmesan.