Preheat the oven to 425 degrees F. In a small bowl, stir together 1 teaspoon paprika, 1/2 teaspoon roasted garlic powder, salt, and pepper. (Add to taste; I use 1/2 teaspoon salt, 1/4 teaspoon pepper.) Set aside.
On a large sheet pan (at least 15x21 inches), toss together the sliced chicken sausage, frozen gnocchi, 1 tablespoon oil from the sun-dried tomatoes, and 1/2 of the seasoning mix. (See Note 1.) Toss until combined. Bake for 12 minutes at 425 degrees.
Remove and flip the sausage and gnocchi using a metal spatula. To the other side of the pan, add the asparagus pieces, remaining 1 tablespoon oil from the sun-dried tomatoes, and remaining seasonings. Toss to combine. (I do this on the hot tray with tongs; you can toss everything in a bowl separately, but that uses more dishes.) Return to the oven for another 7-10 minutes or until asparagus is crisp-tender. Gnocchi and sausage should be crisp on the outside, soft and tender inside. Toss everything together. On the hot sheet pan, add the chopped sundried tomatoes. Taste for salt/pepper seasoning, remembering that the Parmesan cheese and pesto will add some saltiness.
Serve on plates with freshly grated Parmesan cheese and a few spoonfuls of pesto per plate. (See Note 2.) Enjoy immediately.