There’s something incredibly satisfying about a meal that delivers bold flavors without a fuss, right? This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe is exactly that – a hearty, colorful dish that fills your kitchen with the most inviting aroma while coming together quicker than you’d expect.

A black baking tray filled with a colorful gnocchi dish placed on a white marbled surface. The dish has three main layers: the base is light golden gnocchi, soft and plump, scattered evenly across the tray. Mixed with the gnocchi are diced red and yellow bell peppers, bright and fresh, and sautéed green spinach leaves adding a leafy texture. Large pieces of browned sausage are placed on top, rich and dark in color with a glossy finish. The dish is sprinkled with grated white cheese, adding a fine, delicate texture over everything. Fresh green basil leaves are scattered across the top, adding bright green touches and freshness to the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

Why You'll Love This Recipe

I get excited every time I make this recipe because it’s one-pan magic at its finest. The gnocchi gets perfectly crispy edges, the kielbasa becomes so flavorful, and the veggies roast to sweet, tender perfection. Plus, it’s easy to customize, which always makes dinner feel more special.

One-pan simplicity: You toss everything on a single baking sheet, so cleanup is a breeze.
Speedy weeknight winner: Ready in just over half an hour, making it great for busy nights.
Flavor-packed ingredients: The smoky kielbasa pairs beautifully with sweet roasted peppers and tangy tomatoes.
Room for personalization: You can swap veggies or try different herbs to suit your mood or pantry.

Ingredients & Why They Work

The beauty of this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe lies in how the ingredients complement each other—each component plays a tasty role while keeping things simple. I always pick gnocchi that’s either frozen or shelf-stable for convenience, and smoky kielbasa adds incredible depth without needing much extra seasoning.

Flat lay of fresh cauliflower gnocchi piled in a small mound, several thick slices of smoked kielbasa with a rich reddish-brown color, two medium bell peppers cut into 1-inch pieces showing vibrant red and yellow shades, half of a medium red onion thinly sliced into delicate rings, a small white ceramic bowl filled with bright red grape tomatoes, three peeled garlic cloves, a small white ceramic bowl holding golden olive oil, three fresh rosemary sprigs with needle-like green leaves, a small bunch of thinly sliced fresh basil leaves arranged neatly, a small white ceramic bowl of finely shredded Parmesan cheese, a handful of fresh baby spinach leaves loosely gathered, all ingredients perfectly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen cauliflower gnocchi or shelf-stable gnocchi: Cauliflower gnocchi crisps up wonderfully and adds a subtle vegetable punch, plus gluten-free options are easy to find.
Smoked kielbasa: Its smoky, savory flavor makes the dish hearty and satisfying with minimal effort.
Bell peppers: Adds sweetness and vibrant color; I recommend choosing a mix of red and yellow for the best flavor.
Red onion: Thin slices help it caramelize nicely, bringing a gentle sharpness that balances the richness.
Grape or cherry tomatoes: Roasting intensifies their sweetness, creating juicy bursts with every bite.
Garlic cloves: Minced garlic adds a fragrant, aromatic base that ties everything together.
Olive oil: Helps everything crisp up and roast evenly, giving that satisfying golden touch.
Fresh rosemary or dried rosemary: Rosemary’s piney notes season the dish beautifully, with fresh sprigs adding a subtle, aromatic layer.
Fresh basil leaves or dried basil: Basil adds brightness; fresh sliced leaves create a lovely, fresh herbaceous finish.
Shredded Parmesan: Brings a salty, nutty element that melts slightly in the residual heat—absolute bliss.
Baby spinach: Adding it near the end keeps it fresh and wilted just right, balancing the roasted veggies.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe is how adaptable it is. You can easily swap out ingredients or spice it up depending on your mood or what’s in the fridge.

Variation: Sometimes I swap kielbasa for spicy chorizo if I’m craving a little heat, and it’s fantastic with the roasted tomatoes and gnocchi.
Vegetable swaps: Try adding zucchini, mushrooms, or asparagus for a spring twist. Just adjust roasting time slightly as needed.
Dietary adjustments: For a vegetarian version, skip the kielbasa and add more hearty veggies or plant-based sausage alternatives.
Extra cheese: Sprinkle some mozzarella or goat cheese after baking for a creamy, melty finish.

Step-by-Step: How I Make Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

A white shallow bowl holds a warm dish with three main layers. The bottom layer is made of yellow gnocchi, soft and round. Mixed with the gnocchi are bright red and yellow bell pepper pieces, wilted green spinach leaves, and small bits of red onion, all lightly coated with oil and seasoning. On top of this colorful bed, there are four slices of browned sausage arranged in the center, slightly overlapping each other with some fresh green basil leaves scattered all around. The entire dish is sprinkled with light, fine grated cheese. The bowl sits on a white marbled surface with a small white bowl of grated cheese and fresh basil leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat, Prep, and Toss

First things first, preheat your oven to 425℉. I line a large rimmed baking sheet with parchment paper—it saves cleanup time, trust me! Then, toss the frozen gnocchi (no need to thaw), bell peppers, red onion slices, tomatoes, and minced garlic directly onto the pan. If you’re using dried rosemary or basil, sprinkle those in now. Drizzle everything with olive oil and toss gently to coat everything evenly. This step sets the stage for beautifully roasted flavors and crisp edges.

Step 2: Add the Kielbasa and Roast

Spread the veggies so they’re evenly distributed, then place the kielbasa pieces on top. If you’re using fresh rosemary sprigs, lay them on top now for that subtle infusion of herb aroma. Pop the sheet pan into the preheated oven and roast for 25 minutes, but make sure to stir everything halfway through so the gnocchi crisps evenly and veggies roast without burning.

Step 3: Add Spinach and Finish

After the initial roasting, pull the pan out and scatter the fresh baby spinach over the top—don’t stir just yet! Return the pan to the oven for about 2 more minutes; this quick step wilts the spinach just right. Once out, gently toss everything together, season with salt and pepper to taste, then sprinkle with fresh basil and shredded Parmesan to serve. That final touch really brings it all together.

Top Tip

After making this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe several dozen times, I’ve picked up some tricks that can make all the difference between good and great.

Don’t overcrowd the pan: Giving everything a bit of space helps the gnocchi crisp up rather than steam—and that crispy texture is what makes this dish so addictive.
Use frozen gnocchi straight from the freezer: No thawing necessary; this keeps the gnocchi from becoming mushy.
Stir halfway through roasting: This helps ensure even cooking and prevents veggies from roasting too much on one side.
Fresh herbs at the end: Adding basil and Parmesan right before serving keeps their flavors bright and fresh, preventing them from drying out in the oven.

How to Serve Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

Garnishes

Personally, I love adding a little extra Parmesan and fresh basil leaves on top right before serving; it adds color and a lovely herbaceous punch. Sometimes I’ll also drizzle a tiny bit of balsamic glaze over the top for a tangy-sweet contrast that elevates every bite.

Side Dishes

This meal is hearty enough on its own, but if you want to round it out, a green salad with lemon vinaigrette adds a nice, refreshing crunch. For something heartier, garlic bread or warm crusty rolls complement the roasted flavors beautifully.

Creative Ways to Present

For a special gathering, I like to serve this recipe in individual cast-iron skillets or rustic bowls straight from the oven. It adds cozy charm and keeps the dish warm while you enjoy the company. Garnishing with edible flowers or microgreens also makes for a pretty, Instagram-worthy plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store them in the fridge. They usually keep well for about 3 days without losing their charm—although the gnocchi might soften a bit, it still tastes delicious when reheated.

Freezing

I’ve frozen this dish successfully by portioning it out before reheating. Freeze in airtight containers or heavy-duty freezer bags, and it lasts up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

My favorite way to reheat leftovers is in a hot skillet with a splash of olive oil over medium heat—it revives the gnocchi’s crispiness nicely. If you're in a hurry, a quick microwave zap works too; just expect the texture to be softer.

Frequently Asked Questions:

Can I use fresh gnocchi instead of frozen or shelf-stable?

You absolutely can! Fresh gnocchi cooks faster, so keep an eye on the roasting time—around 15 to 20 minutes should do. Just note that the texture might be a bit softer compared to frozen, which crisps nicely.

What are good vegetarian substitutes for the kielbasa?

To keep the smoky, savory vibe without meat, try smoked tempeh, plant-based sausage, or even marinated tofu cubes. Adding smoked paprika to the veggies can also boost that smoky flavor.

Can I make this recipe gluten-free?

Yes! Just choose gluten-free gnocchi, which is widely available these days. Make sure to double-check the kielbasa ingredients as some brands might contain gluten fillers.

How spicy is this dish?

This recipe isn’t spicy on its own; it’s more smoky and savory. If you want to add heat, try using a spicy kielbasa variety or sprinkle some crushed red pepper flakes before roasting.

Final Thoughts

This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe is one of those dishes that feels both indulgent and wholesome at the same time. It’s become my default for hectic nights because it doesn’t demand much fuss but rewards you with a meal that tastes thoughtful and homemade. Give it a try—you’ll be amazed at how quickly you fall in love with this simple but flavorful classic!