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Preheat the oven to 400oF. Line a large sheet pan with parchment paper.
Add the gnocchi, broccolini, kale, shallot, olive oil, garlic powder, salt, ground black pepper, and red pepper flakes to the sheet pan. Toss to coat the gnocchi and vegetables evenly with the oil and spices, taking care to massage the oil into the kale so it doesn’t burn, and spread everything out in one even layer.
With lightly oiled hands, shape the ground sausage into 16 to 18 evenly sized meatballs. Nestle the meatballs between the vegetables on the sheet pan, taking care to minimize overlap.
Bake until the meatballs reach an internal temperature of 165oF and the vegetables and gnocchi are crisp, 18 to 22 minutes.
Remove the sheet pan from the oven, squeeze the lemon juice and sprinkle the crumbled goat cheese over top. To serve, divide evenly among 4 plates.