Creamy Steak Gnocchi
Creamy steak gnocchi combines tender grilled New York strip with soft potato gnocchi in a silky white wine and Parmesan cream sauce, delivering restaurant-quality comfort food at home.
Creamy steak gnocchi combines tender grilled New York strip with soft potato gnocchi in a silky white wine and Parmesan cream sauce, delivering restaurant-quality comfort food at home.
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In a Dutch oven over medium heat, sauté the diced onion in olive oil for 4-5 minutes until softened. Add the minced garlic and sun-dried tomatoes and cook for another 1-2 minutes until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has reduced by about half.
Add the beef stock and thyme sprigs. Bring to a simmer and cook uncovered until the broth has reduced by about half.
While the broth simmers, season the steaks generously with steak seasoning. Grill over hot coals until they reach your desired doneness.
Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes.
Stir the chopped kale into the simmering broth and cook for 2-3 minutes until it begins to wilt. Add the gnocchi and cook according to package directions, about 3-4 minutes.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the pot and simmer for 1-2 minutes until the broth thickens.
Remove the thyme sprigs, then reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until smooth. Season with salt and pepper to taste.
Slice and dice the rested steak into bite-sized pieces.
Stir about half of the diced steak into the creamy gnocchi.
Ladle the gnocchi into bowls and top with the remaining steak. Garnish with additional Parmesan cheese and fresh parsley if desired.
Store leftovers in an airtight container for up to 3 days; reheat gently on low heat, stirring occasionally, with a splash of stock or cream to restore sauce consistency.
Dutch oven · meat thermometer · grill or grill pan
Yes. Ribeye, filet mignon, or sirloin work well; adjust grilling time based on thickness and desired doneness.
Substitute 1.5 tsp dried thyme or use fresh rosemary. Stir in near the end rather than simmering for the full reduction.
Prepare the cream sauce through step 8 up to 1 day ahead; refrigerate. Reheat gently on low, add fresh gnocchi and steak just before serving to maintain texture.
Use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Let rest 5–10 minutes before slicing.
Yes. Omit it or replace with spinach, mushrooms, or bell peppers added in step 6.
