Preheat oven to 220°C.In a large bowl, combine gnocchi, butternut squash, red onion, olive oil, Parmesan, fresh thyme, garlic powder, salt, and black pepper. Mix well to coat. (You can also do this directly on the baking sheet if you want to avoid dirtying a bowl.)Empty out onto a large rimmed baking sheet (coat with parchment paper for easy cleanup, if desired) and spread into an even layer.Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them throughout the baking sheet. (It's fine if some of the sausage is on top of the gnocchi and vegetables, but try to find little nooks where it can be nestled into.)Bake for 25 minutes, tossing once after 15 minutes.

Using the same bowl you used to season the gnocchi and veggies (no need to clean), add the kale along with a light drizzle of olive oil and pinch of salt. Use your hands to gently massage the oil and salt into the kale leaves until they soften, about 15 seconds. Set aside.

Prepare Miso-Cider Sauce. Add miso paste to a small bowl along with a splash of hot water. Use a fork to break up the miso, mixing until it forms a smooth paste. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper; whisk until smooth and pourable. (If using tahini instead of miso, see notes section below.)

After the gnocchi and vegetables roast, remove pan from oven and add kale. Toss to incorporate, and place pan back in the oven for 5 more minutes, until the kale is warm and wilted.Remove from oven, drizzle with Miso-Cider Sauce, and serve.