Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook for about 4-5 minutes, stirring occasionally, until golden brown. Remove and set aside.

In the same skillet, add a chopped onion and sauté for about 3 minutes until it becomes translucent. Then add minced garlic, diced red bell pepper, and sliced zucchini, cooking for another 4-5 minutes.

Stir in the gnocchi and cook for 2-3 minutes until they begin to turn golden. Toss gently to mix with the vegetables.

Pour in 1 cup of chicken broth and ½ cup of heavy cream, adding paprika, black pepper, and salt. Stir well and bring to a gentle simmer.

Return the kielbasa to the skillet, reduce the heat to low, cover, and simmer for about 5-6 minutes.

Sprinkle shredded cheese over the skillet, cover, and let sit for 1-2 minutes off the heat to melt.

Garnish with freshly chopped parsley and serve hot.