Description
This Sheet Pan Gnocchi with Kielbasa and Vegetables is a simple and delicious one-pan meal featuring tender gnocchi, smoky kielbasa, and a colorful medley of vegetables roasted to perfection with fresh herbs and Parmesan cheese. It’s a quick and easy dinner perfect for busy weeknights, offering a comforting blend of flavors and textures with minimal cleanup.
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 (can 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
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper to prepare for roasting.
- Combine Ingredients: Place the gnocchi (no need to thaw if frozen), bell peppers, red onion, tomatoes, and minced garlic onto the baking sheet. If using dried rosemary or basil, add them now. Drizzle the mixture with olive oil and toss gently to coat everything evenly.
- Arrange Kielbasa and Herbs: Spread the vegetables evenly across the pan and place the kielbasa pieces on top. If using fresh rosemary, lay the sprigs evenly over the vegetables to infuse flavor while roasting.
- Roast the Mixture: Bake the sheet pan in the preheated oven for 25 minutes. Halfway through cooking, stir the contents to promote even roasting and browning.
- Add Spinach: Remove the pan and top the roasted mixture with fresh baby spinach without stirring it in. Return the pan to the oven and bake for an additional 2 minutes until the spinach wilts.
- Season and Garnish: Remove from the oven, stir all ingredients together, and season with salt and black pepper to taste. Just before serving, sprinkle with fresh basil and shredded Parmesan cheese for added aroma and flavor.
- Enjoy and Review: Serve immediately, and don’t forget to leave a review to share your experience with this easy sheet pan recipe!
Notes
- For a grain-free version, use frozen cauliflower gnocchi which can be added to the pan directly from frozen without thawing or precooking.
- For a dairy-free option, ensure the gnocchi is dairy-free and omit the Parmesan cheese.
- To make this recipe egg-free, select gnocchi made without eggs.
- Olive oil can be substituted with avocado oil if preferred.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 30 mg
