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Preheat the oven to 425°F and prep a large sheet pan.
Cut 12 ounces of pre-cooked chicken sausages into ¼-inch slices and add them to the sheet pan.
Thinly slice the red onion, dice the zucchini, and cut the feta cheese into ½-inch cubes.
Add it all to the sheet pan along with the potato gnocchi, cherry tomatoes, and pitted kalamata olives.
Pour the oil, dried oregano, garlic powder, smoked paprika, kosher salt, and ground black pepper on top and use clean hands to toss and coat everything in the oil and spices.
Arrange all of the components in a single layer on the sheet pan so nothing overlaps.
Place 1 halved lemon, face down, on each end of the sheet pan in a cleared space.
Bake until the vegetables and gnocchi are lightly crisped and the feta is soft, about 20 to 24 minutes.
Meanwhile, make the yogurt sauce: Finely chop the fresh dill and add it to a small bowl along with the yogurt, garlic powder, kosher salt, and ground black pepper and whisk to combine.
Set aside.
Remove the roasted lemon halves from the sheet pan and squeeze them directly into the yogurt sauce.
Stir again to combine and season with additional kosher salt, if needed, to taste.
Sprinkle the sheet pan with additional chopped dill.
Add about ¼ cup of the yogurt sauce onto four plates and spread it out, then evenly divide the sheet pan components on top of the sauce.