Description
A quick and flavorful sheet pan dinner featuring tender gnocchi, smoky kielbasa, and roasted vegetables all cooked together for an easy, hassle-free meal.
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 Garnishes
- 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
- Preheat Oven: Preheat the oven to 425℉ and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Veggies and Gnocchi: Place the frozen gnocchi (do not thaw if using frozen), bell peppers, red onion, cherry tomatoes, and minced garlic on the prepared baking sheet. If using dried rosemary and/or basil, sprinkle them over the ingredients now. Drizzle everything with olive oil and toss gently to coat evenly.
- Arrange Kielbasa and Rosemary: Spread the vegetables and gnocchi in an even layer on the pan and place the kielbasa pieces on top. If using fresh rosemary sprigs, lay them over the vegetables for added aroma.
- Bake First Session: Place the baking sheet in the oven and bake for 25 minutes, stirring halfway through to ensure even cooking and browning.
- Add Spinach and Finish Baking: Remove the pan from the oven, add the fresh baby spinach on top without stirring, then return the pan to the oven and bake for an additional 2 minutes until the spinach wilts.
- Season and Serve: Remove from the oven, gently stir to combine all ingredients, then season with salt and black pepper to taste. Sprinkle fresh basil and shredded Parmesan over the dish just before serving.
Notes
- This recipe is very flexible; you can swap bell peppers or tomatoes for other favorite vegetables like zucchini or mushrooms.
- If you prefer a spicier flavor, add a pinch of red pepper flakes with the garlic.
- For a dairy-free version, omit the Parmesan or substitute with a vegan cheese alternative.
- Using fresh herbs enhances aroma, but dried herbs work perfectly well and save time.
- Make sure not to thaw the gnocchi before baking to prevent sogginess and help them develop a crispy exterior.
- Line the baking sheet with parchment paper to avoid sticking and simplify cleanup.
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 471 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 66 mg
