This recipe came to me by way of my friend, Karen Hanson, who presented it at the 2013 Kansas Farm Bureau Summit, as an original BEEF – It’s What For Dinner Recipe (Beef Ranch Zucchini Gnocchi). I fell in love with this dish – it’s not only tasty, but has such pretty presentation! Since my family is always starving, I’ve tweaked the recipe just a bit to speed up the cooking process.
Beef Ranch Zucchini Gnocci
(Recipe originally from BEEF! - It's What's For Dinner. Recipe modified by Chef Alli)
- 2 Rib Eye steaks rested at room temperature for 30 minutes, seasoned with salt and pepper
- 1-2 Tbs. extra virgin olive oil
- 16 oz. shelf-stable gnocchi potato dumplings
- 1 red onion thinly sliced
- 1/2 cup beef or vegetable broth
- 2 small zucchini skin removed, peeled into ribbons
- 1/8 – 1/4 tsp. red pepper flakes
- 1 Tbs. basil pesto
- 2-3 Tbs. feta cheese crumbles
- 1 Tbs. toasted pine nuts
Preheat oven to 425 degrees. In a nicely preheated large cast iron skillet, over medium high heat, sear steaks in a bit of olive oil on both sides; place skillet into oven and cook steaks to desired temperature – I prefer 140-145 degrees at the center for medium rare. Remove steaks to a platter and cover with foil; keep warm.
In the same skillet over medium high heat, add a bit more olive oil, then add gnocchi and onion slices; cook 4-5 minutes, tossing often until gnocchi begin to brown. Deglaze the pan by adding the broth, then add zucchini ribbons, red pepper flakes, and pesto; cook an additional 1-2 minutes, just until all ingredients are hot throughout and vegetables are crisp-tender. Season to taste with salt and pepper, if needed. Place prepared vegetable gnocchi onto platter along side warm steaks; garnish with feta cheese and pine nuts. Serve at once!