Name: Sheet Pan Gnocchi with Kielbasa and Veggies Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Cuisine: American
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 cup shredded Parmesan cheese; Fine salt and black pepper to taste; 3 cups fresh baby spinach, lightly packed

There’s something incredibly satisfying about a meal you can just throw together and pop in the oven—not to mention how comforting it is when all the flavors come together on one pan. My Sheet Pan Gnocchi with Kielbasa and Veggies Recipe is one of those dishes that you’ll want to make again and again for its ease, vibrant colors, and hearty taste.

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 Veggies Recipe
Top Tip
How to Serve Sheet Pan Gnocchi with Kielbasa and Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Gnocchi with Kielbasa and Veggies Recipe

Why You'll Love This Recipe

When I first made this recipe, I was blown away by how tender the gnocchi turned out—pillowy yet slightly crisp—paired with smoky kielbasa and roasted veggies bursting with flavor. It’s truly a one-pan wonder that fits busy weeknights and casual weekends alike.

Super Simple Prep: Just toss everything on a sheet pan and let your oven do the magic—minimal hands-on time, maximum flavor.
Bold Flavor Combo: Smoky kielbasa and fresh herbs balance perfectly with the sweetness of bell peppers and tomatoes.
Easy Clean-Up: Working with just one baking sheet means less mess and more time to relax or entertain.
Customizable to Your Taste: Swap veggies, herbs, or even switch kielbasa for another sausage to make it your own.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Gnocchi with Kielbasa and Veggies Recipe plays a crucial role. From the pillow-soft gnocchi to the smoky kielbasa and vibrant vegetables, these components create a balanced, hearty meal with contrasting textures and savory-sweet notes.

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

Frozen Cauliflower Gnocchi or Shelf-Stable Gnocchi: I love cauliflower gnocchi for a lighter twist, and it crisps up beautifully in the oven without sticking.
Smoked Kielbasa: Its smoky, slightly spicy flavor adds depth and pairs wonderfully with the fresh vegetables.
Bell Peppers: Their sweetness caramelizes in the oven, adding color and crunch.
Red Onion: Thinly sliced to mellow out during roasting, offering subtle sweetness and texture.
Grape or Cherry Tomatoes: These burst in the oven, creating juicy pops that complement the hearty kielbasa.
Garlic: Minced and roasted to give that warm, fragrant base flavor that ties everything together.
Olive Oil: Helps everything roast evenly while adding richness.
Fresh Rosemary & Basil: I find fresh herbs make all the difference, adding bright, aromatic notes that lift the dish.
Shredded Parmesan: A final cheesy addition that melts over the warm gnocchi for indulgence.
Baby Spinach: Added at the end for freshness and just a slight wilt, bringing in a lovely 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

One of my favorite things about this Sheet Pan Gnocchi with Kielbasa and Veggies Recipe is how adaptable it is. Whether you want to swap in seasonal veggies or adjust the spice level, it welcomes your personal touch.

Vegetarian Variation: I’ve replaced kielbasa with smoked tofu or tempeh in a pinch, and it works surprisingly well for me, keeping that smoky vibe.
Spice it up: Adding red pepper flakes or swapping in a spicy sausage can turn this from cozy to kickin’ easily.
Seasonal Veggies: Tried it with zucchini and asparagus in spring—adds a fresh twist that I absolutely loved.

Step-by-Step: How I Make Sheet Pan Gnocchi with Kielbasa and Veggies 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 with Care for Even Roasting

First things first: preheat your oven to 425℉ and line a rimmed baking sheet with parchment paper. This keeps things from sticking and makes cleanup so much easier. I always cut my kielbasa into chunky pieces and slice my peppers and onions evenly to ensure everything cooks uniformly. I toss the gnocchi (still frozen if that’s what you’re using), peppers, onions, tomatoes, and minced garlic right on the pan, drizzle olive oil, and toss to coat every bit. If you’re using dried herbs, sprinkle them in now so the flavors mingle from the start.

Step 2: Layer Flavor with Kielbasa and Fresh Rosemary

After spreading the veggies in an even layer, I nestle the kielbasa pieces right on top. If you have fresh rosemary sprigs, throw those on as well—they infuse the whole dish with an amazing piney aroma. This layering helps the sausage release its juices down into the veggies and gnocchi while roasting.

Step 3: Roast and Stir Halfway

Slide the pan into the preheated oven and bake for about 25 minutes. Halfway through, I gently toss everything to ensure even cooking and browning. Here’s a tip: lift from the bottom with a spatula rather than stirring vigorously, so the gnocchi doesn’t break apart.

Step 4: Wilt the Spinach, Season, and Finish

Once you pull the pan out, scatter the fresh baby spinach over the top—you won’t stir it in before popping back into the oven for just 2 more minutes. This short cook time lets the spinach wilt perfectly without losing its fresh flavor. When it’s done, stir everything together, season with salt and pepper, then sprinkle basil and Parmesan on top before serving.

Top Tip

I’ve made this Sheet Pan Gnocchi with Kielbasa and Veggies Recipe many times, so I want to share a few tips that really help the final dish shine and keep your gnocchi from getting soggy.

Don’t Thaw Frozen Gnocchi: I learned the hard way that tossing frozen gnocchi right onto the pan ensures they crisp up nicely instead of turning mushy.
Toss Gently: When stirring halfway through roasting, handle the gnocchi with care so they hold their shape and texture.
Use Fresh Herbs if Possible: Fresh rosemary and basil give a bright lift that dried can’t quite match, but dried works fine in a pinch.
Layer Smart: Putting the kielbasa on top lets its fat and flavor drip down, roasting the veggies and gnocchi in deliciousness.

How to Serve Sheet Pan Gnocchi with Kielbasa and Veggies Recipe

Garnishes

I always like a little extra fresh basil torn on top—it adds freshness and a pop of color. A light drizzle of good-quality olive oil or even a squeeze of lemon juice brightens the whole meal. If I’m feeling fancy, a sprinkle of crushed red pepper flakes adds an extra kick.

Side Dishes

This dish is so filling it often stands alone, but when I do pair sides, something simple like a green salad with a zingy vinaigrette or crusty garlic bread balances it out beautifully.

Creative Ways to Present

For special occasions, I like to transfer the sheet pan meal into a large pretty serving bowl or platter so it feels more festive. Adding a pile of freshly grated Parmesan and scattered fresh herbs right before serving always draws compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop nicely overnight, though the gnocchi can soften a bit—still delicious, but I prefer it fresh.

Freezing

I’ve frozen the gnocchi and kielbasa mixture before, but I recommend freezing before adding spinach and cheese for best texture. Thaw in the fridge overnight, then reheat on a sheet pan or skillet.

Reheating

To bring leftovers back to life, I reheat in a skillet over medium heat with a splash of olive oil, which helps restore crispy edges on the gnocchi. The oven works fine too—just spread leftovers evenly on a pan and warm at 350℉ for 10–15 minutes.

Frequently Asked Questions:

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

Yes! Fresh gnocchi works great in this recipe; just keep an eye on the cooking time since it may brown faster. You might want to reduce oven time by a few minutes to prevent overcooking.

How spicy is the kielbasa in this recipe?

Most smoked kielbasa is mildly spiced and not very hot, making it friendly for most palates. If you prefer more heat, you can choose a spicy variety or add red pepper flakes when tossing the veggies.

Can I make this gluten-free?

Absolutely! Using gluten-free gnocchi options, such as cauliflower gnocchi or store-bought gluten-free varieties, makes this recipe safe for gluten-sensitive diets.

What sides go best with this sheet pan meal?

This dish is hearty enough on its own, but I love pairing it with a crisp green salad or toasted garlic bread to round out the meal.

Final Thoughts

This Sheet Pan Gnocchi with Kielbasa and Veggies Recipe has become one of those dishes I turn to when I want something comforting but fuss-free. The way everything cooks together on one pan means you get these beautiful roasted flavors with minimal effort. Plus, it’s incredibly forgiving, so if you tweak it here and there, you’re likely to end up with a crowd-pleaser. I really hope you give it a try—I’m confident it’ll become a weeknight staple in your kitchen, just like it did in mine.