Beef Ranch Zucchini Gnocchi |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe is from the 2009 National Beef Cook Off. Ingredients:
olive oil, divided |
1 (16 ounce) package shelf-stable gnocchi |
1/4 teaspoon fresh 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 |
1/8-1/4 teaspoon crushed red pepper flakes |
1/4 cup fresh basil, coarsely chopped |
1 ounce ricotta salata or 1 ounce feta cheese, crumbled |
4 teaspoons chopped toasted walnuts or 4 teaspoons pine nuts |
Directions:
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.
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