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Beef Ranch Zucchini Gnocchi
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Total recipe time: 30 to 35 minutes
Makes 4 servings
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Ingredients
- 1 pound beef shoulder center (ranch) steaks, cut 3/4 inch thick
 *One pound beef top sirloin steak, cut 3/4 inch thick, may be substituted for shoulder center (ranch) steaks.
- 2 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 slices
- 1 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 pepper
- 1/4 cup fresh basil, coarsely chopped
- 1 ounce ricotta salata, crumbled *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.
- 4 teaspoons chopped toasted walnuts or pine nuts *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.
Instructions
- Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
- 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.
- 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.
- 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.
- Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.
Nutritional Information Per Serving
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.
Cook's Notes
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