Description
This Sheet Pan Gnocchi with Kielbasa and Vegetables is a wholesome, flavorful, and easy-to-make dinner featuring tender cauliflower gnocchi, smoky kielbasa, and a medley of roasted vegetables all cooked on one pan for quick prep and easy 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
Vegetables and Herbs
- 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 sprigs fresh rosemary (or 1 teaspoon dried rosemary, lightly crushed or chopped)
- ¼ cup fresh basil leaves, thinly sliced (or 1 teaspoon dried basil)
- 3 cups fresh baby spinach, lightly packed
Other
- 2 tablespoons olive oil
- ⅓ cup shredded Parmesan cheese
- Fine salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425℉ and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Combine Ingredients: Place the gnocchi (frozen or shelf-stable, do not thaw if frozen), bell peppers, sliced red onion, grape tomatoes, and minced garlic onto the prepared baking sheet. If using dried rosemary and basil, sprinkle them over the mixture now. Drizzle with olive oil and toss everything gently to coat evenly.
- Arrange Kielbasa and Fresh Herbs: Spread the vegetable mixture in a single even layer on the pan and place the smoked kielbasa pieces on top. If using fresh rosemary sprigs, lay them on top of the vegetables to infuse flavor during roasting.
- Bake and Stir: Bake the sheet pan in the preheated oven for 25 minutes, stirring the mixture halfway through baking to ensure even cooking and browning.
- Add Spinach and Final Bake: Remove the pan from the oven and evenly spread the fresh baby spinach over the top 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 the pan from the oven, then stir the spinach and vegetables together. Season everything with fine salt and black pepper to taste. Just before serving, sprinkle the sliced fresh basil and shredded Parmesan cheese over the top.
Notes
- Use gluten-free gnocchi if you require a gluten-free meal.
- Do not thaw frozen gnocchi before cooking; roasting it frozen helps maintain texture.
- Fresh rosemary adds more vibrant flavor than dried but dried herbs are a convenient substitute.
- Spreading ingredients in a single layer ensures even roasting and crisp edges.
- Adding spinach at the end keeps it tender and vibrant without overcooking.
- Feel free to swap kielbasa with vegetarian sausage for a vegetarian variation, adjusting the diet accordingly.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 471 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 66 mg
