Sheet Pan Gnocchi with Kielbasa and Veggies
A dinner that’s made all on one pan and ready in just over 30 minutes? Yes please! It delivers a healthy dinner in record time with unbeatable flavor and convenience. Plus you can customize it with any and all the vegetables you have on hand, and it's easy to cut this recipe in half for a smaller family size, too!
Ingredients
Instructions
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Step 1
Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
Place the gnocchi (do not thaw if using frozen gnocchi), peppers, onions, tomatoes, and garlic on the baking sheet. If using dried rosemary and/or basil, add those to the pan now. Drizzle with olive oil and toss to coat.
Spread the vegetables in an even layer on the pan and place the kielbasa on top of the vegetable mixture. If using fresh rosemary, lay sprigs on top of the vegetables.
Place the baking sheet in the oven and bake for 25 minutes, stirring halfway through.
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Step 2
Remove the pan from the oven and top with the spinach (do not stir). Return the pan to the oven and bake for an additional 2 minutes. Remove the pan and stir.
Season with salt and pepper. Sprinkle with basil and shredded parmesan just before serving.
Note
I came across this recipe while looking for recipes using kielbasa, Patrick loves it and I don't make dishes with it very often at all because I don't like it (ain't that how it goes, LOL). Somehow I landed on this recipe and it's on the Minnesota Pork Board's website. Well, I made it and Patrick loved it and you know what, I loved it too! It had enough gnocchi and veggies to make me happy and I could easily toss me some chicken onto the sheet pan, too. I was intrigued with cooking the gnocchi on the sheet pan but it was delicious, a very nice toasty flavor. I hope you'll give this one a try!