Description
This Sheet Pan Gnocchi with Kielbasa and Vegetables is a quick, delicious meal that combines tender gnocchi, smoky kielbasa, and a medley of roasted vegetables all cooked together on one sheet pan for easy preparation and cleanup. Perfect for a weeknight dinner, it offers a flavorful blend of textures and herbs with minimal effort.
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 and Oils
- 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 to taste
Instructions
- Preheat oven: Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Prepare ingredients on sheet: Place the gnocchi (do not thaw if using frozen), bell peppers, red onion, tomatoes, and minced garlic on the baking sheet. Add dried rosemary and/or basil if using. Drizzle with olive oil and toss everything to coat evenly.
- Arrange kielbasa and rosemary: Spread the vegetable mixture in an even layer on the pan and place the kielbasa pieces on top. If using fresh rosemary, lay sprigs over the vegetables.
- Bake halfway: Place the baking sheet in the oven and bake for 25 minutes, stirring the mixture halfway through to ensure even cooking.
- Add spinach and finish baking: Remove the pan, add the fresh baby spinach on top without stirring, then return the pan to the oven and bake for an additional 2 minutes until the spinach wilts.
- Season and serve: Remove the pan from the oven, stir everything together, season with salt and black pepper to taste. Sprinkle with fresh basil and shredded Parmesan just before serving.
Notes
- Use frozen cauliflower gnocchi or regular gnocchi depending on dietary preferences, gluten-free gnocchi is an excellent alternative if needed.
- Fresh herbs add vibrant flavor, but dried herbs can be used if fresh are unavailable.
- Do not thaw frozen gnocchi before cooking to maintain their texture and prevent them from becoming mushy.
- Serve immediately for best texture and to enjoy the flavors at their peak.
- This recipe is great for meal prep as leftovers reheat well.
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 471 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 66 mg
