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Preheat your oven to 425°F.
On a large sheet pan, combine the gnocchi, tomatoes, and diced zucchini.
Drizzle the mixture with olive oil, the juice of half a lemon, and season with salt and pepper. Toss everything to ensure it's well coated.
Bake in the oven for 15 minutes.
While the gnocchi and vegetables are baking, slice the cooked chicken sausage.
After 15 minutes, add the sliced sausage to the sheet pan, stir everything together, and return to the oven for another 10 minutes, or until the gnocchi is lightly browned and the vegetables are tender.
In a separate bowl, prepare the tzatziki sauce by mixing the Greek yogurt, lemon juice, minced garlic, and salt (excluding the cucumber for now).
Take the grated cucumber and place it in a towel, then gently squeeze out most of the excess water.
Incorporate the drained cucumber into the tzatziki sauce, mix well, and set aside.
Once the sheet pan is finished baking, drizzle the tzatziki sauce over the dish and lightly mix to combine.
Serve the dish on plates or in bowls and enjoy!