Steak, Spinach and Gnocchi Skillet
Pillowy gnocchi, wilted spinach, and a burst of balsamic vinegar complement Heritage Shaved Ribeye Steak for a quick and delicious skillet sensation.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 16 oz. package potato gnocchi
- 3 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 2 cups packed baby spinach
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
- Chopped fresh basil, for garnish
- Crushed red pepper flakes, for garnish
Tip: Substitute gnocchi with your favorite pasta shape!
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes
Serves: 4
Directions
- Fill a large pot with water and bring to boil over high heat. Cook gnocchi according to packaged directions; drain.
- In a large skillet over medium-high heat, melt butter. Add shallots, and cook, stirring occasionally, until tender, about 1 minute. Stir in garlic, and cook until fragrant, about 30 seconds. Add Heritage Shaved Ribeye Steak and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes.
- Add cooked gnocchi, spinach and balsamic vinegar, and toss until spinach is wilted and gnocchi is coated. Season with salt and pepper, to taste.
- Top with Parmesan, basil and crushed red pepper flakes. Serve and enjoy.
