By Coach Kirsten
Sheet Pan Gnocchi With Kielbasa and Vegetables
6 steps
Prep:15minCook:27min
Delicious one-pan meal loaded with vegetables and amazing flavor.
Updated at: Thu, 17 Aug 2023 08:05:18 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories628.4 kcal (31%)
Total Fat40.1 g (57%)
Carbs45.3 g (17%)
Sugars10.5 g (12%)
Protein20.1 g (40%)
Sodium1637.1 mg (82%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 x 12 ouncefrozen cauliflower gnocchi
bags, or shelf-stable gnocchi, use gluten-free gnocchi, if needed
14 ouncesmoked kielbasa
cut into 6 pieces
2bell peppers
medium, cut into 1-inch pieces
1 ½ cupred onion
medium, thinly sliced
1 pintgrape tomatoes
or cherry
3garlic cloves
minced
2 tablespoonsolive oil
3 sprigsfresh rosemary
1 teaspoon drie, lightly crushed or chopped
¼ cupfresh basil leaves
thinly sliced
⅓ cupsParmesan
shredded
Fine salt
black pepper
3 cupsfresh baby spinach
lightly packed
Instructions
Step 1
Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Place the baking sheet in the oven and bake for 25 minutes, stirring halfway through.
Step 5
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.
Step 6
Season with salt and pepper. Sprinkle with basil and shredded parmesan just before serving.
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Notes
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Makes leftovers
One-dish
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