Description
This Sheet Pan Gnocchi with Kielbasa and Vegetables is an easy, one-pan meal combining tender gnocchi, savory smoked kielbasa, and a colorful medley of roasted vegetables. With minimal prep and quick baking, it delivers a flavorful, comforting dinner perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 2 (12-ounce) bags frozen cauliflower gnocchi or shelf-stable gnocchi (use gluten-free gnocchi, if needed)
- 1 (14-ounce) smoked kielbasa, cut into 6 pieces
- 2 medium bell peppers (2 ½ cups), cut into 1-inch pieces
- ½ medium red onion, thinly sliced (1 ½ cup)
- 1 pint grape or cherry tomatoes (10-12 ounces)
- 3 garlic cloves, minced
- 3 cups fresh baby spinach, lightly packed
Seasonings & Toppings
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary (or 1 teaspoon dried rosemary, lightly crushed or chopped)
- ¼ cup fresh basil leaves, thinly sliced (or 1 teaspoon dried basil)
- ⅓ cup shredded Parmesan cheese
- Fine salt and black pepper
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine Ingredients on the Sheet: Place the frozen gnocchi (do not thaw), bell peppers, red onion, cherry tomatoes, and minced garlic onto the prepared baking sheet. If using dried rosemary and/or basil, add them now. Drizzle everything with olive oil and toss to coat evenly.
- Arrange and Add Kielbasa: Spread the vegetable and gnocchi mixture in an even layer on the baking sheet. Lay the kielbasa pieces on top of the vegetables. If using fresh rosemary sprigs, place them on top now for added aroma.
- Bake the Sheet Pan: Place the baking sheet in the preheated oven and bake for 25 minutes. Halfway through cooking, stir the ingredients gently to ensure even roasting and browning.
- Add Spinach and Finish Baking: Remove the baking sheet from the oven and add the fresh baby spinach on top without stirring it in. Return the sheet to the oven and bake for an additional 2 minutes to wilt the spinach.
- Season and Serve: Remove the pan from the oven, stir to combine all ingredients, then season with salt and black pepper to taste. Sprinkle with fresh basil slices and shredded Parmesan cheese just before serving for a flavorful finish.
Notes
- This dish uses one sheet pan, making for quick cleanup and convenience.
- Frozen cauliflower gnocchi works well here, but you can substitute regular or gluten-free gnocchi as needed.
- If you prefer more intense herb flavors, fresh herbs are best, but dried versions work in a pinch.
- Adjust the amount of olive oil to reduce fat if desired.
- For a milder sausage alternative, substitute kielbasa with chicken sausage or vegetarian sausage to suit dietary preferences.
Nutrition
- Serving Size: ¼ recipe
- Calories: 471 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 66 mg
