Sheet Pan Gnocchi With Kielbasa And Vegetables

I love turning to this hearty sheet pan dinner of gnocchi, kielbasa, and veggies on busy weeknights. It’s a true one-pan wonder, as everything cooks together on a single sheet pan – making clean-up incredibly simple! The mix of bell peppers, red onions, spinach, and grape tomatoes creates a vibrant, colorful meal, and using fully cooked kielbasa keeps prep fast and effortless. Fresh herbs help tie everything together, and the whole dish goes from oven to table in just over 30 minutes, making it one of my easiest – and most satisfying – weeknight dinner staples. 

This post was created in partnership with the Minnesota Pork Board.

Ingredient Notes And Substitutions

• Smoked kielbasa: Kielbasa is a type of sausage traditionally made from pork. It’s found in the meat department of the grocery store with its ends tied to form a ring. Smoked kielbasa is fully cooked, so it just needs to be heated to 165℉ before eating. Since kielbasa is higher in fat than whole muscle cuts of pork, it infuses this dish with loads of flavor – and a little goes a long way! 
• Gnocchi: I look for shelf-stable gnocchi in the pasta aisle at my local supermarket (it’s available in both gluten-free and regular varieties). 
• Bell peppers: Any color of bell pepper can be used for this recipe – I just need to have 2 on hand.
• Onion: Red onion adds color to this sheet pan gnocchi meal, but a yellow and white onion also works when I’m in a pinch.
• Tomatoes: Cherry or grape tomatoes get added to the pan whole and burst open while roasting, creating a rustic sauce of sorts when the tomatoes combine with the garlic and olive oil. 
• Spinach: I use fresh baby spinach to add color and micronutrients like vitamins A and K. 
• Olive oil: Avocado oil can be used as a substitute for olive oil. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make Sheet Pan Gnocchi

I love how easy it is to make this sheet pan gnocchi with kielbasa. The gnocchi, kielbasa, and vegetables all roast together on one pan, making both cooking and clean-up almost effortless.

1. I preheat the oven to 425℉ and line a large rimmed baking sheet with parchment paper. The parchment paper makes for easier clean-up. However, if I want the gnocchi to get extra crispy, I don’t line my pan with parchment. 
2. I place the gnocchi (no need to thaw if using frozen gnocchi), peppers, onions, tomatoes, and garlic on the baking sheet. If using dried rosemary and/or basil, I’ll add those to the pan, as well. Then, I drizzle everything with olive oil and toss to coat.
3. I spread the vegetables in an even layer on the pan and place the kielbasa on top. If I’m using fresh rosemary, I lay a few sprigs on top of the veggies.
4. I place the baking sheet in the oven and bake for 25 minutes, stirring halfway through.
5. I remove the pan from the oven and top with the spinach (making sure not to stir). I then return the pan to the oven and bake for an additional 2 minutes. Finally, I remove the pan and give everything a gentle stir.
6. I finish this sheet pan dinner off by seasoning it with salt and pepper and sprinkling it with basil and shredded Parmesan just before serving. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Grain-Free

To make this dish grain-free, I use frozen cauliflower gnocchi, typically from Trader Joe’s. What’s great is that I can add it directly to the pan frozen – no thawing or precooking necessary!

Make It Dairy-Free

To make this sheet pan dinner dairy-free, I simply omit the Parmesan cheese and make sure to choose gnocchi that is dairy-free. 

Make It Egg-Free

If I ever need to make this recipe egg-free, I just ensure that I choose gnocchi made without eggs.

Extra Sides To Serve With This Easy Dinner

I love that this meal has everything in one dish – protein, carbs, healthy fats, and plenty of veggies – so I don’t feel like I need a separate side dish for regular weeknight dinners. However, on the occasions when I do want to round out this sheet pan dinner a bit more, I’ll pair it with a simple green salad, roasted broccoli, or green beans.

Three Simple Ways To Reheat Leftovers

For reheating leftover sheet pan gnocchi with kielbasa and vegetables, there are three main methods I use: 

1. Microwave: Place the desired portion of food in a microwave-safe bowl. Cover with a damp paper towel and cook for 1-2 minutes, stirring halfway, or until hot. 
2. Stovetop: Place a skillet on the stovetop over medium-high heat. When the skillet is hot, spray with nonstick spray. Add desired portion of food to the skillet along with 1-2 tablespoons of water. Stir and cover with a lid. Cook for 5-7 minutes, stirring occasionally, until hot.
3. Toaster oven: Preheat toaster oven to 350℉. Place the desired portion of food in an oven-safe dish with 1-2 tablespoons of water. Cover with lid or foil and bake for 10-15 minutes, stirring occasionally, until hot.occasionally, until hot.

Pork: An Incredibly Versatile Protein

Pork is one of my favorite proteins to cook with because it’s extremely versatile. I love everything from simple cuts like pork chops, loins, and shoulder roasts, to specialty options like baby back ribs, and convenient staples like bacon, breakfast sausage, and kielbasa. With so many choices, it’s easy to enjoy pork at any meal of the day. Here are some of my favorite pork-based dishes:

Breakfast Recipes

• Denver Omelet Breakfast Burritos
• Make Ahead Freezer Breakfast Sandwiches
• Butternut Squash and Apple Hash with Sausage
• Sausage Hash Brown Egg Muffins

Lunch and Dinner Recipes

• Sheet Pan Pork Tenderloin
• Delicious Italian-Sausage Stuffed Zucchini Boats
• Air Fryer Pork Chops (Boneless Or Bone-In)
• Sausage And Gnocchi Skillet
• Grilled Pork Burgers with Creamy Thai-Inspired Slaw
• Instant Pot Baby Back Ribs
• One-Pan Pork Loin with Brussels and Apples

Other Sheet Pan Meals

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.

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