Heat a large pot over medium-low heat and drizzle in olive oil. Add the plant-based sausage and cook for about 10-15 minutes until browned and crisp. Transfer to a plate once done.

In the same pot, add more olive oil if necessary. Sauté chopped onion for around 5 minutes until translucent. Stir in garlic, sun-dried tomatoes, garlic powder, rosemary, and thyme for 1 minute until fragrant.

Pour in vegetable broth and add diced butternut squash. Season with salt and pepper. Bring to a gentle boil, cover, and simmer on low heat for 15-25 minutes until squash is fork-tender.

Stir in gnocchi and kale, cooking for approximately 2 minutes until gnocchi start floating. The kale will wilt, adding color and nutrition.

Reduce heat to low and stir in half-and-half and browned sausage. Let sit for about 1 minute to heat through. Adjust salt and pepper to taste.

Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy your cozy dish!