Beef Ranch Zucchini Gnocchi

This Italian-style beef steak meal-in-a-skillet is an ideal choice when you want to impress your dinner guests with great tasting food that requires minimal effort. The "ranch" in this recipe refers to the type of steak that's cut from the center of the beef shoulder.

Recipe Ingredients:

1 pound beef shoulder center (ranch) steaks, cut 3/4-inch thick
2 tablespoons olive oil - divided use
1 (16-ounce) package refrigerated gnocchi
1/4 teaspoon freshly 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 to dried tomatoes packed in oil
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup coarsely chopped fresh basil
1 ounce ricotta salata, crumbled
4 teaspoons chopped toasted walnuts or pine nuts

Cooking Directions:

1. Preheat 1 tablespoon vegetable 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.
2. Heat 1 teaspoon vegetable 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 vegetable oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
3. Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun to 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 minutes to heat through. Season with salt and black pepper, as desired.
4. Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 478; Total Fat: 18g; Saturated Fat: 5g; Cholesterol: 72mg; Total Carbs: 42g; Fiber: 3g; Protein: 39g; Sodium: 958mg.

Recipe and photograph courtesy of The Beef Checkoff.