Sheet Pan Gnocchi with Kielbasa and Vegetables

Hectic weeknights are no match for this hearty Sheet Pan Gnocchi with Kielbasa and Vegetables. It’s a true one-pan wonder with everything on one pan so clean-up is easy. It’s a feast for the tastebuds and the eyes with a rainbow of colors from bell peppers, red onions, baby spinach, and grape tomatoes. Using flavorful fully-cooked kielbasa means there are no extra steps and a short cooking time so dinner is ready in just a hair over 30 minutes. 

This post was created in partnership with the Minnesota Pork Board

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A True One Pan Dinner

We know that time is of the essence when it comes to busy weeknights so we’ve created this Sheet Pan Gnocchi Bake with Kielbasa and Vegetables as an easy and delicious solution for your most hectic days. Unlike a lot of sheet pan meals, this one requires just one pan. Everything goes onto the pan uncooked so there’s no need to dirty a skillet, a bowl, or even a spoon. You don’t even need a side dish because it’s all in there – protein, carbohydrates, and fat. But if you’re looking to round out the meal, we suggest pairing this dish with a simple green salad or a side of roasted broccoli or green beans. 

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Pork: A Delicious Option for Any Meal

Pork is one of the most versatile protein options available. From whole muscle cuts like pork chops, loin, and shoulder roasts to more specialty cuts like baby back ribs to conveniently-processed options like bacon, breakfast sausage, and kielbasa. 

Thanks to the wide array of options available, pork can be enjoyed at any meal. Here are a few our favorites:

Breakfast Recipes Featuring Pork 

Lunch and Dinner Recipes Featuring Pork

Find all of our pork recipes here.

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Ingredients to Make Sheet Pan Gnocchi with Kielbasa

Sheet pan meals are ideal for busy weeknights because everything goes on one pan leaving you fewer dishes to wash after dinner. This sheet pan gnocchi meal features colorful peppers, onions, tomatoes, and spinach that not only makes a feast for the belly, but also a feast for the eyes. 

  • Smoked Kielbasa – Kielbasa is a type of sausage traditionally made from pork. Look for it in the meat department or aisle with its ends tied to form a ring. Smoked kielbasa is fully cooked so it just needs to be heated to 165℉ before enjoying making it a quick and easy option. Because kielbasa is higher in fat than whole muscle cuts of pork, it infuses this dish with loads of flavor so a little goes a long way. 
  • Gnocchi – Look for shelf-stable gnocchi in the pasta aisle (available in gluten-free and regular). Frozen cauliflower gnocchi can be used for a grain-free option and can go onto the pan frozen – no thawing or precooking necessary!
  • Bell peppers – Use any color you like
  • Onion – Red onion adds color to this sheet pan gnocchi meal but yellow and white onions will also work
  • Tomatoes – Cherry or grape tomatoes get added to the pan whole and burst while roasting creating a rustic sauce of sorts when combined with garlic and olive oil
  • Spinach – Fresh baby spinach adds color and micronutrients like vitamins A and K
  • Garlic 
  • Olive oil – Avocado oil can be used in place of olive oil, if you prefer. This flavorful olive oil is our go-to for everyday cooking
  • Rosemary – Fresh or dried rosemary can be used
  • Basil – Fresh or dried basil can be used
  • Parmesan cheese – Omit for a dairy-free option

How to Make Sheet Pan Gnocchi with Kielbasa

You’re going to love how easy this sheet pan gnocchi with kielbasa is. The kielbasa, gnocchi, and vegetables roast to perfection while you tend to other life details. Using just one pan for the entire meal makes clean up easy and efficient. 

  1. Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  2. Place the gnocchi (do not thaw if using frozen gnocchi), peppers, onions, tomatoes, and garlic on the baking sheet. If using dried rosemary and/or basil, add those to the pan now. Drizzle with olive oil and toss to coat.
  3. Spread the vegetables in an even layer on the pan and place the kielbasa on top of the vegetable mixture. If using fresh rosemary, lay sprigs on top of the vegetables.
  4. Place the baking sheet in the oven and bake for 25 minutes, stirring halfway through.
  5. Remove the pan from the oven and top with the spinach (do not stir). Return the pan to the oven and bake for an additional 2 minutes. Remove the pan and stir.
  6. Season with salt and pepper. Sprinkle with basil and shredded parmesan just before serving.
Tip!

Line your baking sheet with parchment paper for a quick and easy clean-up.

Can this recipe be prepped ahead?

Absolutely! Nothing feels as good as knowing you have everything ready and waiting to be tossed onto a sheet pan and into the oven. Here’s how to prep this Sheet Pan Gnocchi recipe ahead so you can get dinner on the table fast:

  • Cut the peppers and onions according to the recipe directions. Place in an airtight container with a lid. 
  • Mince the garlic. Add to the container with the peppers and onions. 
  • If using dried rosemary and/or basil, add those to the peppers and onions. Place the lid on the container and store in the refrigerator for up to 4 days. 

When it comes time to cook, simply add the vegetable mixture to the pan along with the gnocchi (do not thaw if using frozen), tomatoes, and olive oil, tossing to coat. Then place the kielbasa on top and bake. Reserve the spinach, fresh basil, and parmesan cheese to add later. 

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How to Reheat Sheet Pan Gnocchi

Leftovers happen! And thank goodness for that because leftovers are a huge time saver and a great alternative to eating cereal standing over the kitchen sink because you’re too tired to cook. To reheat sheet pan gnocchi with kielbasa and vegetables follow these suggestions:

Microwave – Place the desired portion of food in a microwave-safe bowl. Cover with a damp paper towel and cook for 1-2 minutes, stirring halfway, or until hot. 

Stovetop – Place a skillet on the stovetop over medium-high heat. When the skillet is hot, spray with nonstick spray. Add desired portion of food to the skillet along with 1-2 tablespoons of water. Stir and cover with a lid. Cook for 5-7 minutes, stirring occasionally, until hot. 

Toaster oven – Preheat toaster oven to 350℉. Place the desired portion of food in an oven-safe dish with 1-2 tablespoons of water. Cover with lid or foil and bake for 10-15 minutes, stirring occasionally, until hot. 

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How can I modify this Sheet Pan Gnocchi Bake for special diets?

To make this recipe grain-free, we suggest using frozen cauliflower gnocchi such as Trader Joe’s. 

For a dairy-free option, omit the parmesan cheese and choose gnocchi that is dairy-free. 

For egg-free, choose gnocchi that is made without eggs.

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Recipe

Sheet Pan Gnocchi with Kielbasa and Vegetables

A dinner that’s made all on one pan and ready in just over 30 minutes? This Sheet Pan Gnocchi Bake with Kielbasa delivers in record time with unbeatable flavor and convenience. 

Prep: 15 minsCook: 27 minsTotal: 32 mins

Servings: Serves 6 1x

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
  • 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 cups shredded Parmesan
  • Fine salt and black pepper
  • 3 cups fresh baby spinach, lightly packed

Instructions

  1. Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  2. Place the gnocchi (do not thaw if using frozen gnocchi), peppers, onions, tomatoes, and garlic on the baking sheet. If using dried rosemary and/or basil, add those to the pan now. Drizzle with olive oil and toss to coat.
  3. Spread the vegetables in an even layer on the pan and place the kielbasa on top of the vegetable mixture. If using fresh rosemary, lay sprigs on top of the vegetables.
  4. Place the baking sheet in the oven and bake for 25 minutes, stirring halfway through.
  5. Remove the pan from the oven and top with the spinach (do not stir). Return the pan to the oven and bake for an additional 2 minutes. Remove the pan and stir.
  6. Season with salt and pepper. Sprinkle with basil and shredded parmesan just before serving.

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Nutrition Information

  • Serving Size: 1/6 of the recipe
  • Calories: 314
  • Fat: 17 g
  • (Sat Fat: 5 g)
  • Sodium: 803 mg
  • Carbohydrate: 25 g
  • (Fiber: 4 g
  • Sugar: 4 g)
  • Protein: 14 g
  • Cholesterol: 44 mg

Dietary

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.

This post was made possible by our friends at Minnesota Pork. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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