Description
A delicious and easy sheet pan dinner featuring tender cauliflower gnocchi, savory smoked kielbasa, and colorful roasted vegetables seasoned with fresh herbs and Parmesan cheese. This one-pan meal is perfect for a quick weeknight dinner with minimal cleanup.
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 cups)
- 1 pint grape or cherry tomatoes (10-12 ounces)
- 3 garlic cloves, minced
- 3 cups fresh baby spinach, lightly packed
Herbs and Seasonings
- 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)
- Fine salt and black pepper, to taste
Other
- 2 tablespoons olive oil
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 425℉ and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Ingredients: Place the frozen gnocchi (do not thaw), bell peppers, red onion, grape tomatoes, and minced garlic on the baking sheet. If using dried rosemary and/or basil, sprinkle them over the vegetables now. Drizzle everything evenly with olive oil and toss well to coat all ingredients.
- Assemble Pan: Spread the vegetable mixture in an even layer on the pan. Arrange the kielbasa pieces on top of the vegetables. If using fresh rosemary, lay the sprigs on top for added aroma and flavor.
- Bake First Cycle: Place the baking sheet in the preheated oven and bake for 25 minutes. Halfway through baking, stir the mixture gently to ensure even cooking and browning.
- Add Spinach and Finish Baking: Remove the pan from the oven and add the fresh baby spinach on top without stirring it in. 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 again, stir the contents gently to combine the spinach with the other ingredients. Season with fine salt and freshly ground black pepper. Just before serving, sprinkle the dish with fresh basil and shredded Parmesan cheese for a burst of fresh flavor and richness.
Notes
- Use gluten-free gnocchi if you have dietary restrictions to keep the dish gluten-free.
- For easier cleanup, line the baking sheet with parchment paper or a silicone mat.
- If fresh herbs are unavailable, dried rosemary and basil work well but add them earlier with the vegetables to allow flavors to infuse.
- Do not thaw frozen gnocchi before baking; they roast better straight from frozen, achieving a crispy texture.
- You can substitute smoked kielbasa with other smoked sausages or chorizo for a different flavor profile.
- For a vegetarian version, omit the kielbasa and increase the amount of vegetables or add plant-based sausage alternative.
Nutrition
- Serving Size: 1/4 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
