Beef Ranch Zucchini Gnocchi

Recipe

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Beef Ranch Zucchini Gnocchi

Beef Ranch Zucchini Gnocchi
Total Recipe Time:  30 to 35 minutes
Makes 4 servings

Ingredients

1 pound beef Ranch Steaks, cut 3/4 inch thick2 tablespoons olive oil, divided 1 package (16 ounces) shelf-stable gnocchi 1/4 teaspoon freshly ground black pepper 2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices1 small red onion, thinly sliced 3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)2 teaspoons minced garlic 1/8 to 1/4 teaspoon crushed red pepper1/4 cup fresh basil, coarsely chopped 1 ounce ricotta salata, crumbled4 teaspoons chopped toasted walnuts or pine nuts

Instructions

  1. Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
  2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
  3. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
  4. Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.
  5. Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.

Cook'sTip

One pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick, may be substituted for Ranch Steaks.Cook's Tip:  Ricotta salata is an Italian pressed, dried and aged sheep's milk cheese with a mild, nutty flavor. One ounce crumbled feta or shredded Parmesan cheese may be substituted. Cook's Tip:  To toast nuts, place in dry skillet over medium heat. Cook walnuts, stirring frequently, 8 to 10 minutes (pine nuts 3 to 5 minutes) or until fragrant and golden brown.
Nutrition information per serving: 478 calories; 18 g fat (5 g saturated fat; 8 g monounsaturated fat); 72 mg cholesterol; 958 mg sodium; 42 g carbohydrate; 3.1 g fiber; 39 g protein; 5.0 mg niacin; 0.7 mg vitamin B6; 4.2 mcg vitamin B12; 3.9 mg iron; 36.0 mcg selenium; 6.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.Nutrition information per serving, without cheese: 455 calories; 16 g fat (4 g saturated fat; 8 g monounsaturated fat); 65 mg cholesterol; 841 mg sodium; 40 g carbohydrate; 3.1 g fiber; 38 g protein; 5.0 mg niacin; 0.7 mg vitamin B6; 4.2 mcg vitamin B12; 3.9 mg iron; 36.0 mcg selenium; 6.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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