Steak and potatoes go together like peanut butter and jelly, cookies and milk, spaghetti and meatballs, Superman and Lois Lane — well, you get the idea. It is an irresistible pairing. What we don’t love is how long it takes to cook those potatoes, especially considering how quickly steak bites cook. Years ago we decided to try gnocchi instead of potatoes, and have never looked back. We are all about quick and easy weeknight meals, and this is one of our family’s absolute favorites.
Irresistible, marinated steak bites are served with perfectly browned gnocchi in this quick and easy, family favorite meal.
Steak bites and gnocchi combine the richness of tender beef with the convenience of gnocchi. This dish is a perfect blend of flavors and textures, making it a delightful meal for any occasion. Whether you’re a busy parent looking to impress your family or just wanting to treat yourself, this dish brings a touch of elegance to your dining table without the fuss.
Ingredient Breakdown and Substitutes
- Beef: The star of the dish. We prefer using tenderloin for the most tender results, but you can also use sirloin, ribeye, or strip steak
- Lemon Juice: Freshly squeezed is best, but bottled works in a pinch.
- Gnocchi: Choose from store-bought or homemade. Gluten-free options are available for those with dietary restrictions.
- Parmesan Cheese: Grate it fresh for the best flavor. For a dairy-free option, consider using nutritional yeast.
Frequently Asked Questions
Use a meat thermometer to check for doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well-done. The steak should be browned on the outside and at your preferred level of pinkness inside.
Yes, you can use frozen gnocchi. Cook it directly from frozen, following the package instructions; it might just take a minute or two longer than the dried variety.
Ensure your pan is well-heated and coated with a thin layer of oil or butter before adding the gnocchi. Stirring occasionally prevents sticking. If they still stick, your pan might be too hot, so try reducing the heat slightly.
There are several types of store-bought gnocchi, including traditional potato gnocchi, whole wheat for a healthier option, and gluten-free made from alternative flours. Some stores also carry flavored varieties, like spinach or pumpkin gnocchi.
Gnocchi is typically located in the pasta aisle of most grocery stores. You may find it either in dry, vacuum-packed forms or as a refrigerated product near fresh pastas and sauces.
Absolutely! If you have the time and inclination, homemade gnocchi can elevate the dish. Just follow your favorite gnocchi recipe.
Make Ahead and Freezer Instructions:
If you don’t want to worry about the time to marinate steak for this recipe, you can always dice and marinate your steak ahead of time. Let your steak marinate for 1-8 hours before wrapping your marinated steak cubes in plastic wrap and placing in a freezer-safe bag for up to 3 months. Allow to thaw overnight in the refrigerator and continue on with the recipe when ready to cook.
Storage and Reheating Instructions:
Steak bites and gnocchi is best served fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet with a drizzle of olive oil over medium-low heat until warmed through.
More Quick and Easy Dinner Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Loved this recipe! It was super easy and felt so upscale. The family also all loved it.
Looks delicious. Will try it soon.
Delicious! Kept tasting like “more”. 😊
This recipe is a keeper!
The only thing I changed was using 1 pound of gnocchi instead of 2.
Hubby & I enjoyed leftovers as well. This recipe reheats nicely and quickly in a non-stick pan on the stovetop.
So so so so damn good! Used sirloin and marinated for 4 hours and followed the recipe exactly. Next time I’ll add this Fresno chili sauce on the plate as a garnish for a little heat:
2-4 red fresno chili peppers, stems removed (deseeded for mild)
1 tbsp kosher salt
½ cup lemon juice (juice of 1 lemon)
½ cup olive oil
4-6 garlic cloves, peeled
1 tsp thyme
1 tbsp paprika
¼ cup warm water
Blend all the ingredients in a blender, until the sauce is completely smooth. Add additional water, 1 tbsp sat a time, for a thinner sauce.
Store in a jar with a tight fitting lid, in the fridge, for 2-3 weeks.
Yum! First timer here and it was delish! Super easy, super tasty. May add sautéed mushrooms and onions next time but definitely tasty!
My picky husband absolutely loved this. It came out exactly as pictured. I don’t know how you do it but I’ve never made a recipe of yours (and I’ve made many) that didn’t come out exactly right. Thank you so much.
The marinade makes this dish. It is so flavorful and good, especially with the fresh garlic added towards the end. I will definitely be making this quick and delicious dinner again.
Loved this recipe! The only thing I changed was the meat. I used venison back strap. This is a keeper.
Made this tonight and it was a HUGE hit!
This was absolutely lovely.
I was looking to have something a little different than the usual meat and 3 vegetables.
The meat was very tender, lots of flavour and was finished off with grated parmesan cheese.