Preheat the oven to 425°F.

Line a large sheet pan (about 17 x 12 or 18 x 13-inch) with parchment paper.

Put the mushrooms in a colander and rinse under the tap while rubbing off any obvious dirt. Shake off the excess water.

Cut cremini and button mushrooms into quarters, shitakes in half, and/or tear oyster and maitake mushrooms into large bite-size pieces. Bunch the mushrooms together on the sheet pan and sprinkle with thyme and salt.

Drizzle 2 tablespoons of olive oil over the top and use your hands to toss the mushrooms so they’re evenly coated with the olive oil and seasonings.

Add the gnocchi and garlic to the mushrooms and toss again. Spread over the surface of the pan. Use a paring knife to slit the sausage casings down the center (or use bulk sausage). Pluck large, gumball-sized pieces of sausage from the casings and distribute evenly over the sheet pan.

Bake for 20 minutes. Use a spatula to stir the ingredients and spread them back out in the pan. Continue baking until the gnocchi tastes done and is beginning to brown, another 10 minutes or so. Remove the pan from the oven.

Squeeze the soft cloves of roasted garlic out of their peels and into a large bowl. Add the lemon juice, water, and the remaining 1 tablespoon of olive oil. Whisk to blend.

Add the kale and toss well. Dump the kale and dressing onto the sheet pan and use your hands or a spoon to nestle the kale among the gnocchi and mushrooms.

Return the pan to the oven and bake until the kale is cooked, about 10 minutes. Spoon the gnocchi into 4 shallow bowls, add a light drizzle of olive oil to each, and serve with Parmesan cheese.