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Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

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4.2 from 4 reviews

This Sheet Pan Gnocchi with Kielbasa and Vegetables is a quick, flavorful one-pan meal featuring crispy cauliflower gnocchi, smoky kielbasa, vibrant bell peppers, sweet cherry tomatoes, and tender baby spinach. Perfect for a wholesome weeknight dinner, it’s roasted to perfection with fresh herbs and finished with a sprinkle of Parmesan cheese.

Ingredients

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 cups)
  • 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

  1. Preheat the Oven: Set your oven to 425℉ and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare the Vegetables and Gnocchi: On the baking sheet, place the frozen gnocchi (do not thaw if using frozen), bell peppers, red onion slices, cherry tomatoes, and minced garlic. Add dried rosemary and basil if using. Drizzle everything evenly with olive oil, then toss gently to coat all ingredients.
  3. Arrange Kielbasa and Herbs: Spread the vegetable mixture evenly on the pan and arrange the kielbasa pieces on top. If you’re using fresh rosemary, lay the sprigs across the vegetables and kielbasa for extra aroma during roasting.
  4. Bake the Mixture: Place the baking sheet in the preheated oven and bake for 25 minutes. Halfway through baking, stir the mixture gently to promote even cooking and browning.
  5. Add Spinach and Finish Baking: Remove the pan from the oven and spread fresh baby spinach evenly over the top without stirring it in. Return the pan to the oven for another 2 minutes to wilt the spinach.
  6. Season and Serve: Take the pan out and gently stir the spinach into the roasted ingredients. Season with salt and pepper to taste, then sprinkle with fresh basil and shredded Parmesan cheese just before serving for a fresh, cheesy finish.

Notes

  • If using frozen gnocchi, do not thaw before baking to prevent sogginess and to ensure a crispy texture.
  • Add fresh herbs towards the end or as garnish to preserve their bright flavor and color.
  • This dish can be customized with other vegetables such as zucchini or mushrooms depending on preference and seasonality.
  • Use gluten-free gnocchi to make this recipe suitable for gluten-intolerant diets.
  • To make this recipe vegetarian, substitute kielbasa with plant-based sausage or extra vegetables.

Find it online: https://marthatasty.com/sheet-pan-gnocchi-with-kielbasa-and-vegetables-recipe/