Let Me Tell You Why Steak Bites and Gnocchi Always Win at My Place
Alright, here's the thing—when I've slogged through one of those days where my coffee goes cold before I even get to sip it (you know the days), I end up making this Steak Bites and Gnocchi. The first time was a total accident during a halfhearted fridge raid; now, it's a kind of delicious ritual. My brother claims he 'doesn’t even like gnocchi', but mysteriously, there are never leftovers. Go figure. Honestly, the whole thing comes together so quickly that you might even have time to sit down and breathe before dinner. Actually, scratch that—I usually just eat standing up at the stove because it's so good hot.
Why Even Bother? (Or, Why You'll Probably Love This)
I make this when I've got, like, 20 minutes and a whole lotta hunger (and not much patience for fiddly stuff). My family—well, they go totally bonkers for the crispy bits of steak and those pillowy little gnocchi. It’s a little decadent; it's not a light salad, that's for sure! If I'm being real, the only thing that ever messes me up is forgetting to pat the steak dry—doesn’t ruin anything, but it’s less crispy, and if you ask me, that crispiness is half the fun. Oh, and the pan always spits at me no matter what. I just lean into it. Life’s too short to dodge every bit of oil, right?
What You’ll Need—But Seriously, Do Your Own Thing
- 400g steak (sirloin or ribeye's my go-to, but I’ve used flank or even a random cut when that’s what’s in the fridge; my gran always said not to fuss too much about steak cuts anyway)
- 1 package (about 500g) gnocchi (store-bought for me—homemade is cool, just takes more energy than I usually have on a Tuesday)
- 2 tablespoon olive oil (but butter’s nice if you want more richness, and on days when I run out, sunflower oil behaves just fine)
- 4 cloves garlic, minced (or honestly, toss in a teaspoon of garlic powder if you forgot to buy fresh, nobody will notice)
- 1 tablespoon fresh rosemary, chopped (or dried—half a tablespoon; or skip it if you can't stand rosemary, I won't judge)
- Salt and black pepper, to taste (sometimes I go heavy, sometimes I space out and forget entirely until the end)
- A generous handful of baby spinach (optional but I like the color and illusion of healthiness)
- Parmesan cheese, to serve (or whatever hard cheese you’ve got lying around—pecorino, or even that random bag of shredded mozzarella I once used by accident)
How I Actually Make This Steak Bites and Gnocchi (No Fancy Steps)
- Prep the steak: Cut your steak into bite-sized cubes (don’t stress about perfect sizes; rustic is what you’re after). Pat them dry, which I sometimes forget, but honestly makes a difference. Sprinkle generously with salt and pepper.
- Get that gnocchi ready: You can boil as per package instructions, but—here’s where it gets fun—sometimes I just pan-fry straight from the packet. Boiling first makes them a bit fluffier though, so pick your poison.
- Sear steak bites: Heat a tablespoon of olive oil in a big pan until it’s shimmering (the hotter, the better). Toss in the steak cubes—don’t overcrowd, do it in batches if you have to. Let them cook on one side for a bit, let ‘em get brown and crusty (this is where I usually sneak a taste). Flip, brown the other side, and toss 'em onto a plate to rest for a sec.
- Gnocchi time: Throw the gnocchi in the pan with another splash of oil. Fry until they’re golden and crispy on a few sides—couple of minutes, give or take. They might stick; just give the pan a little shake or nudge with a spatula (I always forget and scrape like crazy, but meh, it's still tasty).
- Get it all together: Add the garlic, rosemary, and spinach to the gnocchi. Stir for about a minute until fragrant and spinach is barely wilted. Tip the steak bites back into the pan. Toss everything so it looks happy together.
- Serve: Dump straight onto plates or—full confession—sometimes I just hand out forks and let everyone eat from the pan. Give a shower of Parmesan and a pinch more black pepper if you’re feeling fancy.
Some Real-Life Notes (aka, Lessons Especially for the Distracted Cook)
- Turns out, if you cook the steak too long it gets rubbery (not that I’ve ever done that...)
- If your gnocchi are sticking, sometimes sprinkling a little flour in the pan helps; other times it just ends up in a mess (try at your own risk)
- Remembering to let steak rest even a few minutes makes it juicier—I never have the patience, but it's true
- You can bulk this out with more veggies (broccoli, peas, whatever), but that probably makes it officially not this recipe? Oh well
Go Off Script: Variations I've Actually Tried
- Swapped steak for chicken bites once—pretty good! Not as rich, but just fine with a squeeze of lemon at the end
- Dropped in cherry tomatoes with the spinach—nice burst of flavor, if maybe a bit wet (which, come to think of it, was actually kind of nice over more gnocchi because the sauce that made formed at the bottom)
- Once tried to make it all in the oven just to save on cleanup... it kinda just steamed and didn't crisp, so now I mostly stick to stovetop
What You Need (But Here’s a Cheat if You Don’t Have It)
- Big skillet or frying pan (cast iron works great, but honestly I've used a battered old nonstick plenty too)
- Cutting board & sharp knife, any kind really
- Optional: A slotted spoon for flipping steak, but a fork or regular spoon's fine (just mind the hot pan, obviously!)
How to Store (Not That There’s Ever Anything Left)
If, by some miracle, you have leftovers: stick them in an airtight container, fridge—should last a couple days. Warm up in a pan if you feel up for it. Microwave works in a pinch, just expect the gnocchi might be a tad chewier. Honestly though, in my house it never lasts more than a day!
How I Like to Serve It (But You Do You)
I like a big pile in the middle of the table, everyone grabbing what they want. Sometimes we add a side of roasted veg if I remembered to turn the oven on for something else earlier. Or bread for mopping up the steak juices (especially if, like my uncle, you’re still hungry after two bowls). It pairs uncannily well with a relaxed glass of red, or, I suppose, a cold beer if that's your sort of thing.
Stuff I Learned the Hard Way (Pro-ish Tips)
- Don’t crowd the pan with steak or it’ll just steam (I once dumped it all in and got this grey soupy mess—live and learn, as they say)
- Let the oil get really hot before anything hits the pan—otherwise you don't get the Maillard magic, and what's the point?
- Actually, I find it works better if you don’t add salt until just before searing the steak, keeps more juice inside
Questions I Get Asked (Surprisingly Often)
- "Can I use frozen gnocchi?"
Yep, totally. Just add a bit more time to get them golden. I’ve found the texture gets a tiny bit chewier, but in a good way. Don’t thaw them first—it actually works better if they go in frozen. - "Is this okay to make ahead?"
I mean, sure; but honestly, I think this tastes better the next day (weird, right?). Only thing: reheat gently so the steak doesn't get tough. If you’re picky about gnocchi texture this might not be for you though. - "What else can I add to make this a meal?"
Pretty much anything—I've chucked in peas, chopped spinach, even a couple of roasted sweet potato cubes. Not traditional, but who cares? - "Can I skip the spinach?"
Absolutely. Sometimes, I forget it entirely. Nobody’s ever complained. The dish is still great.
One more thing (and feel free to disagree): the best bit is scraping up the crispy, cheesy bits at the bottom of the pan after everyone says they’re done. It’s almost like the reward for the cook, you know? Anyway, try it next time and let me know if you agree — or if you have a wild twist I should attempt, because my kitchen is always open to experiments. Cheers!
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb potato gnocchi (fresh or shelf-stable)
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Season the steak cubes generously with salt and pepper.
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2Bring a large pot of salted water to a boil and cook gnocchi according to package instructions. Drain and set aside.
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3Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add steak bites and sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak and set aside.
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4In the same skillet, add remaining olive oil and butter. Add garlic and sauté for 1 minute until fragrant.
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5Add the cooked gnocchi to the skillet and toss to coat in the garlic butter, cooking for 2-3 minutes until lightly golden.
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6Return the steak bites to the skillet. Sprinkle with Parmesan cheese and parsley. Toss everything together and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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