Imagine a dinner that's so effortless, yet so incredibly delicious that it feels like you've unlocked a culinary superpower. This Sheet Pan Gnocchi with Kielbasa and Vegetables is not just a meal—it's a flavor explosion that transforms simple ingredients into a restaurant-worthy dish with minimal cleanup. Perfect for busy weeknights or when you want maximum taste with minimal effort, this recipe will become your new go-to comfort food that looks and tastes like you spent hours in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb gnocchi
- 12 oz kielbasa, sliced
- 2 cups mixed vegetables (bell peppers, zucchini, etc.)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and chop the mixed vegetables into roughly 1-inch pieces, ensuring they are similar in size for even roasting. If using bell peppers and zucchini, slice them into bite-sized chunks.
- Slice the kielbasa into half-moon shapes approximately 1/2-inch thick, which will help them crisp and caramelize during roasting.
- In a large mixing bowl, combine the gnocchi, sliced kielbasa, and chopped vegetables. Drizzle with olive oil and season generously with salt and pepper. Toss everything together to ensure even coating.
- Spread the mixture evenly on the prepared sheet pan, making sure ingredients are in a single layer without overcrowding. This ensures proper roasting and caramelization.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking time to promote even browning.
- Check for doneness: gnocchi should be golden and slightly crispy, kielbasa edges should be caramelized, and vegetables should be tender with slight char marks.
- Remove from oven and let rest for 2-3 minutes. Optionally, garnish with fresh chopped parsley or grated Parmesan cheese before serving.
- Serve hot directly from the sheet pan, ensuring each serving has a mix of gnocchi, kielbasa, and roasted vegetables.
Tips
- Use fresh or vacuum-sealed gnocchi for the best texture—avoid frozen varieties that can become too soggy.
- Don't overcrowd the sheet pan; give ingredients space to roast and caramelize properly.
- Cut vegetables and kielbasa into similar-sized pieces to ensure even cooking.
- For extra flavor, consider adding a sprinkle of Italian herbs or red pepper flakes before roasting.
- If you want a crispy finish, broil the pan for 1-2 minutes at the end of cooking.
- Let the dish rest for a few minutes after roasting to allow flavors to meld together.
- Experiment with different vegetable combinations based on what's in season or in your refrigerator.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 55mg
