There’s something so satisfying about a one-pan meal that comes together effortlessly, bursting with flavor and texture. This Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe hits that sweet spot — it’s hearty, colorful, and has just the right amount of savory punch that keeps me coming back for more.

The dish is a colorful baked gnocchi meal presented in a black rectangular tray lined with brown parchment paper, placed on a white marbled surface. The base layer consists of creamy yellow gnocchi scattered evenly across the tray, mixed with chopped red and yellow bell peppers adding bright pops of color. There are dark brown sausage pieces spread throughout, with their glossy texture contrasting against the lighter gnocchi. Fresh green spinach leaves are interspersed among the ingredients, topped with grated white cheese sprinkled all over. Small fresh basil leaves are scattered on top, adding a touch of vibrant green and freshness. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

I’m honestly a sucker for meals that feel indulgent but don’t require a ton of hands-on time. This sheet pan dish has become a go-to when I want cozy comfort with minimal cleanup. Plus, that crispy gnocchi paired with smoky kielbasa and fresh veggies? Total winner.

Simple Prep: Just throw everything on one pan – less fuss, more flavor.
Balanced Flavors: Savory kielbasa, tender gnocchi, and roasted vegetables make every bite exciting.
Customizable: Switch up the veggies or herbs to keep it fresh and seasonal.
Perfect for Weeknights: Ready in under 35 minutes, so you can get dinner on the table fast.

Ingredients & Why They Work

This is one of those recipes where every ingredient plays its part beautifully. The frozen cauliflower gnocchi gets crispy on the outside while staying soft inside — and the kielbasa brings a smoky, meaty richness that contrasts with the sweetness of the roasted peppers and tomatoes. I like to use fresh herbs when I have them, but dried works in a pinch, too.

Flat lay of fresh cauliflower gnocchi with its pillowy, slightly irregular shapes, sliced smoked kielbasa rounds with a rich reddish-brown color and glossy surface, two medium bell peppers cut into 1-inch pieces showing vibrant red and yellow hues, thinly sliced half of a medium red onion with crisp purple and white layers, a small cluster of ripe cherry tomatoes with smooth shiny red skins, three peeled garlic cloves with their smooth ivory surfaces, a small white ceramic bowl filled with golden olive oil, three fresh rosemary sprigs with delicate needle-like green leaves, a small pile of thinly sliced bright green basil leaves, a modest heap of shredded pale yellow Parmesan cheese, and a bunch of fresh baby spinach leaves showing deep green, crinkly textures—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen cauliflower gnocchi or shelf-stable gnocchi: Frozen gnocchi crisps better straight from the bag, and cauliflower adds a mild flavor and veggie boost.
Kielbasa: Smoked kielbasa adds savory depth and keeps the dish hearty.
Bell peppers: Their natural sweetness balances the smokiness and adds vibrant color.
Red onion: Thinly sliced for a little sharpness and softness as it roasts.
Grape or cherry tomatoes: These burst with juiciness and bring freshness to the pan.
Garlic: Minced, so its aroma infuses everything without overpowering.
Olive oil: Helps everything roast beautifully and develop those golden edges.
Fresh rosemary: Adds a woodsy note; dried works too if fresh isn’t available.
Fresh basil: Sliced and sprinkled on right before serving for a pop of herbal brightness.
Parmesan: Sharply salty and nutty, it finishes the dish perfectly.
Baby spinach: Added at the end for a fresh, leafy green component without wilting to mush.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe depending on what’s in season or what’s hiding in my fridge. You can easily tailor it to your taste buds or dietary needs — that’s the beauty of a sheet pan meal.

Vegetarian Version: Swap kielbasa for smoked tempeh or mushrooms and add an extra splash of smoked paprika for that savory kick.
Spicy Twist: Toss in sliced jalapeños or sprinkle crushed red pepper flakes before roasting for a little heat.
More Greens: Try adding kale or broccoli florets alongside spinach for extra texture and nutrients.
Gluten-Free: Use gluten-free gnocchi (I’ve found several good brands) and double-check your kielbasa for no hidden gluten.

Step-by-Step: How I Make Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

A white bowl contains three slices of browned sausage arranged in the center. Underneath the sausage, there is a layer of yellow gnocchi with a smooth texture and red roasted bell peppers cut into pieces. Scattered among the gnocchi are wilted green spinach leaves and small bits of purple onion. The dish is sprinkled with light shreds of white cheese and small fresh green basil leaves are scattered on top. The bowl is placed on a white marbled surface with a gold fork and knife nearby along with a gray cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Oven and Veggies

First things first: preheat your oven to 425℉ and line a large rimmed baking sheet with parchment paper. This keeps everything from sticking, and cleanup is a breeze. Then get your veggies ready — cut bell peppers into 1-inch pieces and thinly slice that half red onion. I find sticking to uniform sizes really helps everything to cook evenly.

Step 2: Toss Together the Gnocchi and Veggies

Without thawing the frozen gnocchi (this helps keep them crispy), toss them right on the pan with the peppers, onions, tomatoes, and minced garlic. Add your rosemary (dried or fresh now, fresh goes on top later), drizzle generously with olive oil, and mix it all up well so every piece is coated. This is where your flavor starts developing!

Step 3: Add Kielbasa and Roast

Arrange the kielbasa pieces on top of your veggie mix—this way all the yummy drippings mingle. If you have fresh rosemary sprigs, lay them gently over the veggies for that aromatic magic. Pop the pan in the oven and bake for 25 minutes, stirring halfway through so everything crisps nicely.

Step 4: Finish with Spinach and Serve

When 25 minutes are up, pull the pan out and scatter fresh baby spinach on top — no stirring yet! Put it back for another 2 minutes just to wilt the spinach lightly. Remove the pan, give everything a good stir, season with salt and pepper, then sprinkle basil and Parmesan for that final flourish. Trust me, the cheese melting over it all seals the deal.

Top Tip

Over time, I’ve learned a few little tricks that make this Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe shine even more. A few simple tweaks can turn a good dinner into something special.

Don’t Thaw Gnocchi: Keeping gnocchi frozen until roasting keeps them from getting mushy and ensures that crispy outside that I love.
Toss Everything Well: Make sure all veggies and gnocchi are evenly coated with olive oil so they brown nicely without drying out.
Distribute Kielbasa Pieces: Spread them evenly on top so each bite gets a smoky hit rather than clustering them.
Wait to Add Spinach: Add spinach only in the last two minutes, so it wilts just perfectly without turning slimy or overcooked.

How to Serve Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe

Garnishes

I often finish this dish with a little extra freshly grated Parmesan and some sliced basil leaves right on top — fresh herbs really elevate the roasted flavor. A quick drizzle of balsamic glaze or good extra-virgin olive oil can also add an unexpected pop. If you’re feeling bold, a sprinkle of chili flakes is fantastic, too.

Side Dishes

Because this meal is pretty filling, I usually keep sides simple. A crisp green salad with lemon vinaigrette or some garlicky sautéed greens complements it beautifully without stealing the spotlight. On chillier nights, a slice of crusty bread helps soak up any leftover juices.

Creative Ways to Present

For gatherings, I like to serve this dish straight from a warm cast-iron skillet for a rustic feel. Garnishing with a handful of toasted pine nuts or a sprinkle of fresh microgreens adds a vibrant touch. You can even turn it into little appetizers by spooning onto roasted polenta rounds and topping with Parmesan!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually let everything cool completely before sealing and popping it in. The flavors often deepen overnight, so the next-day version can be just as tasty.

Freezing

I’ve frozen this dish a couple of times with decent results. For best texture, freeze before baking: toss all raw ingredients on a tray, freeze until solid, then transfer to a freezer bag. When you’re ready, bake from frozen, adding a few extra minutes to the cook time.

Reheating

Reheating in a skillet over medium heat with a splash of olive oil helps revive that crispy texture better than microwaving. If you’re short on time, a quick zap in the microwave followed by a minute under the broiler also works great to bring back some crunch.

Sheet Pan Gnocchi with Kielbasa and Vegetables Recipe