Creamy Steak Gnocchi

Instructions

1. 1

   Use steak about 1 inch thick and shelf-stable potato gnocchi. Mince the garlic and finely grate the Parmesan. Pat the steak dry and season with ½ teaspoon salt and ¼ teaspoon black pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for 4–5 minutes per side, until deeply browned and the center reaches 130°F/54°C for medium-rare. Transfer to a cutting board and let rest while you make the sauce.

3. 3

   Reduce the heat to medium. Add the garlic to the skillet and stir for 30 seconds. Pour in the beef broth, scraping up the browned bits, then add the heavy cream, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Bring to a gentle simmer.

4. 4

   Stir in the uncooked gnocchi and simmer gently, uncovered, for 5–7 minutes, stirring frequently, until the gnocchi are tender and the sauce lightly coats them. Stir in the spinach and cook for 1–2 minutes, until wilted.

5. 5

   Remove the skillet from the heat and stir in the Parmesan until melted. Thinly slice the rested steak across the grain, then fold it and any resting juices into the gnocchi. Divide among four bowls and serve immediately.