Beef Ranch Zucchini Gnocchi
  • 30 to 35 minutes
  • Makes 4 servings
  • Entrée

Beef Ranch Steak Strips and Zucchini Gnocchi

The simplicity of a quick stir-fry and the flavors of Italy! Gnocchi and steak strips join sautéed zucchini, sun-dried tomatoes and onions for this taste sensation.


  • 1 pound beef Ranch Steaks, cut 3/4 inch thick
  • 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
  • 4 teaspoons chopped toasted walnuts or pine nuts


  1. Cut beef Ranch Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.

    Cook's Tip: One pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick, may be substituted for beef Ranch Steaks.
  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'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.

    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.
  • Test Kitchen Tips Stir-Fry beef in ½ pound batches (do not overcrowd) continuously turning with a scooping motion for best browning.