There's something wonderfully comforting about roasted veggies mingling with crispy kielbasa and pillowy gnocchi all baked together on one pan. This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe is one of those effortless, crowd-pleasing meals that feels like a hug in food form — and I can't wait for you to try it.

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

This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe quickly became one of my go-tos when I want a satisfying dinner with minimal fuss. It’s a one-pan wonder that marries smoky kielbasa, sweet roasted peppers, and tender gnocchi in a way that always impresses.

Super Easy Cleanup: Everything roasts on a single pan, which means you spend more time eating and less time scrubbing dishes.
Balanced Flavors: The smokiness of kielbasa pairs perfectly with roasted vegetables and the mild gnocchi, creating a delicious harmony.
Fast Weeknight Meal: From prepping everything to having it on the table, it takes less than 40 minutes—perfect for busy evenings.
Flexible & Customizable: You can easily swap veggies or use gluten-free gnocchi, making it adaptable for your preferences.

Ingredients & Why They Work

Every ingredient in this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe plays a part in layering the flavors and textures. Choosing the right gnocchi and fresh vegetables makes a huge difference, so here are a few tips to help you pick the best.

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

Cauliflower or Shelf-Stable Gnocchi: I prefer cauliflower gnocchi for a lighter option, but shelf-stable gnocchi works just as well—just keep it frozen until baking to avoid mushiness.
Smoked Kielbasa: The smokiness really lifts the dish; opt for good-quality kielbasa with a nice snap to the casing.
Bell Peppers: Choose colorful peppers for sweetness and a pop of color; red and yellow are my favorites.
Red Onion: Thin slices roast nicely and add a slight sweetness that complements the kielbasa.
Grape or Cherry Tomatoes: These burst and roast beautifully, adding juiciness and a hint of acidity.
Garlic Cloves: Fresh minced garlic perks up the flavor; don't skimp here.
Olive Oil: Use good quality extra virgin olive oil to ensure a rich base flavor.
Fresh or Dried Rosemary and Basil: Fresh herbs bring brightness—if you only have dried, just crush them lightly for a similar effect.
Shredded Parmesan: Add it at the end for a salty, nutty finish that pulls everything together.
Baby Spinach: Tossed right at the end so it wilts gently, providing a fresh green boost.

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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

I like to switch up this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe depending on the season and what’s in my fridge. The beauty is in its flexibility, so don’t hesitate to make it your own!

Variation: Sometimes I swap the kielbasa for spicy chorizo when I want a bit of heat — it adds a lovely kick and changes things up.
Vegetarian Option: Skip the kielbasa and toss in hearty mushrooms or marinated tofu for a vegetarian-friendly version that still feels satisfying.
Seasonal Veggies: Feel free to sub in butternut squash or zucchini in place of peppers to highlight seasonal produce.
Gluten-Free Friendly: Using gluten-free gnocchi means anyone can enjoy this dish without worry.

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: Prep and Layer Your Ingredients

First things first: preheat your oven to a hot 425℉ — roasting works best at high heat! Line a large rimmed baking sheet with parchment paper so nothing sticks. Then, right from the freezer (if frozen), spread out the gnocchi on your sheet along with chopped bell peppers, thinly sliced red onions, grape tomatoes, and minced garlic. I usually toss everything with olive oil right on the pan to save time. If you’re using dried herbs, sprinkle them over now too.

Step 2: Add Kielbasa and Roast

Place the kielbasa pieces on top of the veggie-gnocchi mix, then tuck fresh rosemary sprigs around if you have them. Pop your pan into the oven for about 25 minutes. About halfway through, give everything a gentle stir to help it cook evenly and get some lovely caramelization on the gnocchi and vegetables.

Step 3: Wilt Spinach and Finish

Once the 25 minutes are up, pull out your pan and scatter the fresh baby spinach over the top — don’t stir it in yet! Slide it back in the oven for another 2 minutes to let the spinach wilt perfectly. Then remove the pan and toss everything together. Finish with a sprinkle of fresh basil, a generous handful of Parmesan, and some salt and pepper to taste.

Top Tip

From whipping up this dish countless times, I’ve learned a few secrets that really make it shine and help avoid common pitfalls.

Use Frozen Gnocchi Directly: Don’t thaw frozen gnocchi before roasting; it holds shape better and crisps up nicely when cooked from frozen.
Don’t Overcrowd the Pan: Give everything space on your sheet pan—it helps with even roasting and prevents sogginess.
Fresh Herbs at the End: Add fresh basil and Parmesan right before serving so their flavors stay bright and fresh.
Watch Your Oven: Ovens vary, so keep an eye on the gnocchi’s texture; you want that golden brown edge without drying it out.

How to Serve Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

Garnishes

I love finishing this dish with freshly torn basil leaves and a generous sprinkle of Parmesan — it adds that punch of savory richness. A drizzle of good olive oil or a squeeze of lemon juice brightens the whole plate beautifully if you want an extra layer of flavor.

Side Dishes

Since this sheet pan meal is quite filling on its own, I usually keep sides light. A crisp green salad with a tangy vinaigrette pairs perfectly. Or, for something heartier, garlic bread or a crusty baguette helps mop up those tasty pan juices.

Creative Ways to Present

For special occasions, I’ve served this recipe in mini cast iron pans—everyone gets their own individual skillet, and it looks so inviting! You can also transfer it to a pretty serving dish and garnish with extra fresh herbs and shaved Parmesan for an elevated touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I find the gnocchi can soak up some of the juices, so storing separately (if possible) helps maintain texture, but it still tastes great all mixed together.

Freezing

You can freeze the cooked dish in portions, but it's best to freeze before adding the fresh spinach and Parmesan as those don’t freeze well. When thawing, add fresh greens and cheese before reheating for the best results.

Reheating

Reheat leftovers gently in a skillet over medium heat or in a 350℉ oven to keep the gnocchi crispy. Microwave works in a pinch but might make the gnocchi a bit softer.

Frequently Asked Questions:

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

Yes, you can use fresh gnocchi, but keep in mind that it cooks faster and can get mushy if over-roasted. Try adding fresh gnocchi later in the baking time and watch closely to avoid overcooking.

What can I substitute for kielbasa if I want a vegetarian option?

You can substitute kielbasa with hearty vegetables like mushrooms, eggplant, or even plant-based sausage alternatives. Marinated tofu cubes also work well to keep the dish protein-packed and satisfying.

Is this recipe gluten-free?

It can be! Use gluten-free gnocchi to make this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe gluten-free. Make sure to check labels for any hidden gluten in the kielbasa and other packaged ingredients.

How do I avoid the gnocchi getting soggy?

Keep frozen gnocchi frozen until roasting and avoid overcrowding your pan. Tossing everything with olive oil and roasting at a high temperature helps the gnocchi crisp up nicely instead of steaming and becoming soggy.

Final Thoughts

This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe holds a special place in my weeknight rotation because it's reliably good, quick, and satisfying. Plus, I love how it brings together simple ingredients with big flavors. I hope you find it as comforting and easy as I do—and that it quickly becomes one of your favorite easy meals too.