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Kielbasa Gnocchi Skillet

A hearty and satisfying dish featuring golden potato gnocchi paired with smoky kielbasa, fresh veggies, and a creamy sauce, all cooked in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the skillet
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into ¼-inch rounds
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 each red bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 16 ounce shelf-stable potato gnocchi
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (optional)
  • 1 cup shredded mozzarella or cheddar cheese
  • 2 tablespoons chopped fresh parsley (for garnish)

Method
 

Preparation
  1. In a large skillet over medium heat, add the olive oil and sliced kielbasa. Cook until browned on both sides, about 4–5 minutes. Remove the kielbasa from the skillet and set aside.
  2. In the same skillet, sauté the diced onion until translucent, approximately 3 minutes.
  3. Add the minced garlic, diced bell pepper, and zucchini. Cook for an additional 4–5 minutes, or until the vegetables are tender.
  4. Stir in the gnocchi, allowing it to cook for 2–3 minutes until it develops a slight golden sear.
  5. Pour in the chicken broth and heavy cream. Season the mixture with paprika, black pepper, and salt (if needed). Stir everything together to combine all the flavors.
  6. Return the browned kielbasa to the skillet. Reduce the heat to low, cover, and simmer for 5–6 minutes until the gnocchi is soft and the sauce thickens slightly.
  7. Sprinkle shredded cheese over the top. Cover again and let it sit for 1–2 minutes to allow the cheese to melt.
  8. Garnish the Kielbasa Gnocchi Skillet with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, use freezer-safe containers or bags and label them with the date up to 3 months. Reheat leftovers with a splash of chicken broth to maintain moisture.