Description
A delicious and easy sheet pan dinner featuring tender gnocchi, savory smoked kielbasa, and a colorful medley of roasted vegetables. This recipe is perfect for a fast, flavorful meal with minimal clean-up, combining roasted cauliflower gnocchi, bell peppers, red onions, cherry tomatoes, fresh spinach, and fragrant herbs, topped with shredded Parmesan cheese.
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
- 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
Instructions
- Preheat oven: Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper for easy clean-up.
- Prepare ingredients on sheet: Place the gnocchi (do not thaw if using frozen), bell peppers, red onions, cherry tomatoes, and minced garlic on the baking sheet. If using dried rosemary and dried basil, add them now. Drizzle the olive oil over the ingredients and toss gently to coat everything evenly.
- Arrange kielbasa and rosemary: Spread the vegetables in an even layer on the pan. Place the kielbasa pieces on top of the vegetables. If using fresh rosemary, lay the sprigs on top now for added aroma.
- Bake halfway and stir: Place the baking sheet in the oven and bake for 25 minutes. Halfway through baking (around 12 minutes), carefully stir the ingredients to ensure even cooking and browning.
- Add spinach and finish baking: Remove the pan from the oven and distribute the fresh baby spinach on top without stirring. Return the pan to the oven and bake for an additional 2 minutes until the spinach wilts.
- Season and serve: Remove the pan from the oven, toss the ingredients gently to combine spinach, and season with fine salt and freshly ground black pepper. Sprinkle the sliced fresh basil and shredded Parmesan cheese over the top just before serving.
Notes
- This sheet pan meal is a convenient one-pan dinner making clean-up quick and easy.
- Using frozen cauliflower gnocchi adds a tender texture and keeps the dish gluten-free if needed.
- Fresh herbs can be substituted or omitted according to availability; dried herbs work well but add them at the beginning for best flavor.
- For a vegetarian option, omit the kielbasa and add more vegetables or a plant-based sausage alternative.
- Adjust olive oil quantity to suit preference for a lighter or richer dish.
Nutrition
- Serving Size: 1 serving (¼ of the 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
