Recipes

Sheet Pan Kielbasa with Gnocchi and Vegetables

Name: Sheet Pan Kielbasa with Gnocchi and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 package Coleman Polish Kielbasa Uncured Sausage; 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)

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Servings

4

Prep Time

10 min

Cook Time

30 min

Description

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.

Ingredients

1 package Coleman Polish Kielbasa Uncured Sausage
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

Preheat oven to 450. Line a rimmed baking pan with foil.

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.

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.

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.

Products in This Recipe

Uncured Smoked Polish Kielbasa

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