Heat the olive oil in a large pot or Dutch oven, over medium-low heat. Add in the "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes. Once done, transfer the sausage to a bowl and cover.

Using the same pot (no need to clean it), over medium-low heat, add in the onion (and a small drizzle more of olive oil, if needed) and sauté until translucent, about 5 minutes. Stir in the garlic, sun-dried tomatoes, garlic powder, smoked paprika, and cinnamon and sauté until fragrant, about 1 minute.

Stir in the vegetable broth and scrape up any browned bits stuck to the pot. Add butternut squash, MSG, salt, and pepper. Increase the heat to medium to medium-high. Cover the pot and simmer until the squash is fork tender, 15 to 25 minutes depending on whether you are using fresh or frozen squash. (Frozen squash typically takes less time to cook and will absorb less broth. So, you may need to add a little more broth, the longer it takes to cook.)

Remove the lid and stir in the gnocchi. Simmer just until the gnocchi begin to float to the top of the broth, about 2 minutes.

Turn the heat down to low and stir in the half and half and sausage. Taste and add more salt and pepper, if needed. Simmer just for another minute or so to gently warm the half and half and sausage and let the flavors meld.

Ladle the soup into your favorite bowl. Sprinkle with parmesan cheese, if using and enjoy your life. Keep in mind the gnocchi will absorb some of the broth, so you may need to add more as the soup cools, or when reheating.