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.
Why am I not surprised? Another perfect dish Rachel!! Your recipes are turning me into the stay at home chef.
Beyond belief GOOD! I have made this numerous times ; it’s a famy favorite !
Just tried it tonight and it was so so SO good!!!! Didn’t have to add anything, I made the recipe as shown! Thank you!!
This was really good but I would cut the amount of salt next time. Love you recipes !
This was very yummy and easy to make. One of the few recipes that boast of only taking a few minutes that actually did! I made as written, except I only did 1 pound of gnocchi. Even though I had enough butter, my gnocchi stuck to the pan and didn’t brown like it shows in the pictures. This would have to do with my skill and pan, not the recipe:) I will definitely make it again, but I think next time I will make a Bernaise sauce or something.
Super easy and so yummy.
I never really comment on any of the recipes but I had to on this one! Amazing and will make again. Used gluten free gnocchi. I didn’t use any vinegar in the marinade because I don’t like the vinegar taste. So good!!
Very tasty. Used strip steak (was on sale).
Only thing I changed and I do this for all cut up beef recipes, was removed beef to a covered plate and just browned gnocchi in butter garlic mix, then added beef back in for a quick mix after then served with chopped parsley. I like the beef med rare and tender.
Good dish and will make again!😉
This was an easy to make quick and yummy recipe. Next time I would cut back on the Worcestershire and the vinegar a little bit which I think is a personal preference.
This is so good! Quick and easy. My husband told me I could make this every week. He is a big sauce/gravy guy and was skeptical, but the butter and garlic created a great coating. Double, triple or whatever to make it enough.
Easy and quick! Loved it. Will use 1/2 lb more beef and a little less vinegar next time. I’m curious what’s the green herb author used in the photo. I chopped up some Italian parsley.