Beef Ranch Zucchini Gnocchi

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.