Beef Ranch Zucchini Gnocchi
Recipe courtesy of The Beef Checkoff.
1 pound beef shoulder center (ranch) steaks, cut 3/4-inch thick
2 tablespoons olive oil - divided use
1 (16-ounce) package shelf to 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 to dried tomatoes packed in oil
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup coarsely chopped fresh basil
1 ounce ricotta salata, crumbled
4 teaspoons chopped toasted walnuts or pine nuts
- Preheat 1 tablespoon vegetable 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 vegetable 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 vegetable oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
- Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun to 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 minutes 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 478; Total Fat: 18g; Saturated Fat: 5g; Cholesterol: 72mg; Total Carbs: 42g; Fiber: 3g; Protein: 39g; Sodium: 958mg.
Recipe and photograph courtesy of The Beef Checkoff.