Sheet Pan Kielbasa with Gnocchi and Vegetables
This is a simple way to get a colorful, healthy, delicious meal on the table with almost no clean-up. Ten minutes of chopping, 30 minutes in the oven, and dinner is served. And all of it cooks in one pan so the post-dinner dishes are a breeze. You can use almost any veggies you like and leave out any you don’t. The important part is to cut the vegetables into similar size pieces so they cook evenly. The gnocchi soak up the juices from the veggies and the sausage and turns into fluffy little pillows of deliciousness.
SERVINGS
4
PREP TIME
10 min
COOK TIME
30 min
INGREDIENTS
- 1 package Coleman Natural Polish Kielbasa
- 1 green bell pepper, cut into 1-inch chunks
- 1 orange or yellow bell pepper, cut into 1-inch chunks
- ½ red onion, cut into chunk
- 4 ounces mushrooms, sliced
- 1 pint cherry tomatoes
- 2 cups chopped kale
- 1 pound package shelf-stable gnocchi
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ cup grated Parmesan cheese
- 3-4 tablespoons basil chiffonade (see note)
INSTRUCTIONS
1 Preheat oven to 450. Line a rimmed baking pan with foil.
2 Combine the green and orange peppers, red onion, mushrooms, cherry tomatoes, kale, and gnocchi in a large bowl. Toss gently with the olive oil, salt, and pepper until everything is well-coated.
3 Arrange the vegetables on the baking sheet in an even layer, then add the sausage. Place in the oven for 30 minutes, stirring once about halfway through. When the vegetables are soft and the sausage is browed, remove the pan from the oven.
4 Dish into individual bowls with a healthy sprinkle of Parmesan and basil. Serve immediately.
Note
Cutting or tearing basil into chunks tends to lead to oxidation, which makes the leaves turn black. To avoid this unsightly occurrence, make a basil chiffonade. Stack several basil leaves on top of each other and then roll into a tight tube. Slice across the tube to get thin strips.
