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Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
On the prepared baking sheet, add the butternut squash, red onion slices and gnocchi. Drizzle with olive oil, then add fresh thyme, sage, garlic powder, salt and a few grinds of freshly ground black pepper. Use clean hands to toss everything together until it is well coated in oil and spices. Spread into a single layer on the baking sheet.
Next, add the sausage: Remove the sausage from its casing and place in 1-inch pieces on the baking sheet. (This is an easier tactic than rolling into meatballs, and often times I just ‘plop’ the sausage right out of the casing onto the sheet pan!) It's okay if some of the sausage covers the gnocchi or veggies, but try and find some open space to nestle the sausage into.
Bake for 25 minutes total, gently stirring the veggies and gnocchi halfway through.
Remove from the oven and crumble feta or goat cheese all over the top of the veggie and gnocchi, then bake for 5 more minutes to warm the cheese.
Once done baking, immediately drizzle with hot honey (about 2 tablespoons, but use more if you’d like), then garnish with fresh thyme leaves and add a little lemon zest on top. Enjoy warm! Serves 4 to 6.