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Preheat oven to 400F.
Cut the pre-cooked sausage into ¼-inch slices and add to a large mixing bowl. Add the gnocchi, squash, kale, olive oil, rosemary, garlic powder, salt, thyme, pepper, and paprika to the bowl and toss to coat.
Transfer the sausage and the gnoochi and vegetable mixture to a large sheet pan and spread out in single layer. Bake until the squash is tender and slightly crisp on the outside 24 to 26 minutes.
Let cool for about 5 minutes on the counter, then top with the grated parmesan or nutritional yeast. Serve immediately for best results or store in airtight containers in the refrigerator for up to 4 days.