Preheat oven to 400F. Divide the chicken sausage into about 25 evenly sized balls (or slice up pre-cooked chicken sausage), and set aside.
Add the cauliflower gnocchi, cherry tomatoes, and zucchini to a large sheet pan (I use an 18x13 inch sheet pan). Cover with the olive oil, salt, ground black pepper, garlic powder, and red pepper flakes. Use clean hands or a spatula to toss to cover everything in the spices. Add the sausage to the pan, evenly dispersing without overlapping.
Bake for 30-40 minutes, until the cherry tomatoes are bursting and the gnocchi has crisped up.
Remove from the oven and immediately drizzle the pesto over top, then divide evenly among 4 plates.
