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A close-up view of a bowl of Sheet Pan Gnocchi with Kielbasa and Vegetables, topped with parmesan cheese and fresh basil.
Reda

Sheet Pan Gnocchi with Kielbasa and Vegetables

A quick and flavorful weeknight dinner featuring tender-crisp gnocchi, smoky kielbasa, and roasted vegetables, all cooked together on one pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb shelf-stable potato gnocchi Do not use refrigerated or frozen gnocchi, as they won't crisp up the same way.
  • 12 oz kielbasa sausage sliced into 1/2-inch thick rounds
  • 1 large red bell pepper chopped into 1-inch pieces
  • 1 large yellow bell pepper chopped into 1-inch pieces
  • 1 small red onion cut into 1-inch wedges
  • 4 cups broccoli florets cut into bite-sized pieces
Seasoning & Garnish
  • 1/4 cup olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish
  • 1/4 cup grated Parmesan cheese for garnish

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl
  • Chef's Knife
  • Cutting board

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the uncooked gnocchi, sliced kielbasa, chopped bell peppers, red onion wedges, and broccoli florets.
  3. Drizzle the olive oil over the gnocchi and vegetable mixture. Sprinkle with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss everything together until evenly and thoroughly coated.
Cooking
  1. Spread the mixture onto the prepared baking sheet in a single, even layer. It's important not to overcrowd the pan, as this allows the ingredients to roast and get crispy rather than steam. Use two sheet pans if necessary.
  2. Bake for 20-25 minutes, flipping everything halfway through the cooking time. The dish is done when the vegetables are tender-crisp and the gnocchi are plump, lightly browned, and slightly crispy on the outside.
Serving
  1. Remove the sheet pan from the oven. Garnish generously with fresh parsley and grated Parmesan cheese. Serve immediately while hot.

Notes

For the best texture, use shelf-stable (unrefrigerated) gnocchi, as it roasts up beautifully without any pre-cooking. Feel free to swap the vegetables with others that roast well, such as zucchini, asparagus, or cherry tomatoes (add tomatoes in the last 10 minutes of cooking). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to restore some crispiness.