Description
This Sheet Pan Gnocchi with Kielbasa and Vegetables is a quick and easy one-pan meal featuring crispy gnocchi, savory smoked kielbasa, colorful bell peppers, red onion, and sweet cherry tomatoes. Topped with fresh spinach, fragrant herbs, and Parmesan cheese, it’s a flavorful and comforting dish 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 (about 2 ½ cups), cut into 1-inch pieces
- ½ medium red onion, thinly sliced (about 1 ½ cups)
- 1 pint grape or cherry tomatoes (10–12 ounces)
- 3 garlic cloves, minced
- 2 tablespoons olive oil (may substitute with avocado 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 (omit for dairy-free version)
- Fine salt and black pepper, to taste
- 3 cups fresh baby spinach, lightly packed
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Ingredients on Pan: Place the frozen gnocchi (no need to thaw if using frozen), bell peppers, red onion, grape tomatoes, and minced garlic directly on the baking sheet. If using dried rosemary and basil, sprinkle them over the vegetables now. Drizzle everything with olive oil and toss gently to coat evenly.
- Arrange Kielbasa and Rosemary: Spread the vegetable mixture in an even layer on the baking sheet. Lay the kielbasa pieces on top of the vegetables. If using fresh rosemary, place whole sprigs over the vegetables and kielbasa for added aroma.
- Bake and Stir: Bake the sheet pan in the preheated oven for 25 minutes. Halfway through cooking, about 12-13 minutes in, stir the pan contents carefully to ensure even roasting and browning of the gnocchi and vegetables.
- Add Spinach and Finish Baking: Remove the pan from the oven and add the fresh baby spinach on top of the cooked mixture without stirring. Return the pan to the oven and bake for an additional 2 minutes, just enough time to wilt the spinach. Then remove and stir everything together gently to combine.
- Season and Garnish: Season the dish with fine salt and freshly ground black pepper to taste. Sprinkle the prepared fresh basil and shredded Parmesan cheese evenly over the top just before serving for vibrant flavor and a cheesy finish.
- Enjoy and Review: Serve warm and enjoy this hearty, tasty sheet pan meal. Don’t forget to leave a review and rating to share your experience and support recipe creators.
Notes
- For a grain-free version, use frozen cauliflower gnocchi which can be added directly to the pan frozen—no thawing or precooking necessary.
- For a dairy-free option, ensure the gnocchi is dairy-free and omit the Parmesan cheese.
- For an egg-free version, purchase gnocchi made without eggs.
- Olive oil can be substituted with avocado oil if preferred.
- Using fresh herbs (rosemary and basil) imparts the best flavor, but dried herbs are a convenient alternative.
- The dish serves 4 to 6 people, making it great for family dinners or meal prep.
Nutrition
- Serving Size: 1 serving (about 1/5th of recipe)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 35 mg
