Heat a large skillet over medium heat and drizzle in olive oil. Once hot, add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until the sausage is nicely browned and fragrant. Remove kielbasa and set aside.

In the same skillet, add a little more olive oil if needed, and toss in the diced onion. Sauté for about 3 minutes until translucent and tender. Stir in minced garlic, bell pepper, and zucchini, cooking for an additional 4–5 minutes until softened.

Add the fresh or packaged gnocchi to the skillet. Stir gently for 2–3 minutes to allow the gnocchi to sear slightly and develop a golden color.

In a mixing bowl, combine chicken broth and heavy cream; whisk in paprika, black pepper, and salt to taste. Pour this mixture into the skillet, stirring well. Simmer for 2–3 minutes.

Return the browned kielbasa to the skillet, lower the heat to medium-low, cover, and let it simmer for 5–6 minutes.

Sprinkle shredded cheese evenly over the skillet. Cover and let it rest for 1–2 minutes until the cheese is melted and bubbly.

Garnish with fresh parsley and serve hot.