Steak Bites with Gnocchi

This hearty steak bites and gnocchi dish has become my weeknight secret weapon when I need a restaurant-quality meal without the fuss. The tender, flavorful steak paired with pillowy browned gnocchi creates a satisfying dinner that comes together quickly but tastes like you spent hours in the kitchen.

I first created this recipe when looking for ways to stretch an expensive cut of steak to feed my entire family. The marinade transforms even less expensive cuts into something special, and the gnocchi makes everything feel indulgent without breaking the bank.

Ingredients

• Beef sirloin steak or tenderloin: tender cuts that cook quickly and remain juicy in bite size form
• Lemon juice: provides brightness and begins tenderizing the meat
• Olive oil: helps carry flavors and prevents sticking
• Worcestershire sauce: adds umami depth and complexity to the marinade
• Apple cider vinegar: tenderizes the meat while adding subtle tang
• Onion and garlic powder: provides consistent flavor throughout every bite
• Salt and pepper: enhances all other flavors in the dish
• Packaged gnocchi: pillowy potato dumplings that brown beautifully
• Butter: creates a silky finish and helps brown the gnocchi
• Fresh garlic: adds aromatic punch in the final cooking stage
• Parmesan cheese: optional finishing touch that adds savory richness

Step-by-Step Instructions

Prepare the Steak:

Cut your steak into uniform bite sized pieces about ¾ inch cubes for even cooking. Be thorough in trimming any tough sinew or excess fat. Place in a shallow container or zip top bag for marinating. Combining all marinade ingredients with the meat ensures each piece gets thoroughly coated. The acids in the marinade begin working immediately to tenderize the meat.

Marinate:

Allow the steak to marinate in the refrigerator for at least one hour and up to eight hours. The longer marinating time gives more flavor penetration but isn’t necessary if you’re short on time. Flip or stir the meat halfway through if possible to ensure even flavor distribution.

Prep Cooking Area:

Bring a large pot of salted water to a rolling boil for the gnocchi. Simultaneously heat a large skillet over medium high heat until hot but not smoking. Having everything ready creates the perfect timing for this quick cooking dish.

Cook Gnocchi:

Add gnocchi to boiling water and cook according to package directions usually just 2 to 3 minutes or until they float to the surface. Drain thoroughly in a colander. Proper cooking prevents gummy texture while still maintaining their signature pillowy centers.

Sear Steak Bites:

Working in batches to prevent overcrowding cook half the steak bites at a time. Use tongs to transfer meat from marinade leaving most liquid behind. Space pieces apart to create a proper sear rather than steaming. Cook about 2 minutes per side for medium rare depending on size. Remove first batch and repeat with remaining meat.

Combine and Finish:

Return all steak to the pan adding butter and fresh garlic. Let the garlic become fragrant for just a minute before adding the drained gnocchi. The residual heat from the pan will toast the garlic without burning it. Sauté everything together allowing the gnocchi to develop golden brown patches which adds texture and flavor. This final stage should take 3 to 5 minutes.

Serve:

Transfer to warm plates or a serving platter and offer freshly grated Parmesan cheese at the table. The heat from the dish will melt the cheese just slightly creating a delicious finish.

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My favorite part of this recipe is the quick marinade. I discovered that even a short marinating time transforms regular steak into something special. The combination of acids and seasonings creates depth that tastes like it took hours to develop. My teenage sons request this dish at least twice a month which is high praise from picky eaters.

Making It Your Own

This recipe welcomes creativity based on your preferences. For a complete meal try adding quick cooking vegetables like asparagus, spinach, or cherry tomatoes during the final sautéing stage. They will wilt just enough to become tender while absorbing all the delicious flavors from the pan. Bell peppers and zucchini also work beautifully when added a minute or two before the gnocchi.

Substitution Guide

No gnocchi available? This recipe works wonderfully with other starches. Try using cooked pasta like orecchiette or small shell pasta that will catch the buttery sauce in their crevices. Crispy roasted potatoes make an excellent alternative with their contrasting texture. For a lower carb option, cauliflower gnocchi or roasted cauliflower florets can substitute for traditional potato gnocchi.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop overnight making this dish excellent for meal prep. When reheating, add a splash of beef broth or water to prevent drying out. For best results, reheat in a skillet rather than microwave to maintain the texture of both the steak and gnocchi. I don’t recommend freezing this dish as the gnocchi texture suffers significantly when thawed.

Frequently Asked Questions

→ What cut of steak works best?

Beef sirloin or tenderloin is recommended as they are tender and flavorful cuts.

→ Can I use fresh gnocchi instead of dried?

Yes, fresh gnocchi can be substituted but may require different cooking times.

→ How long should I marinate the steak?

Marinate the steak for at least 1 hour, but up to 8 hours for maximum flavor.

→ What is optional for serving this dish?

Freshly grated Parmesan cheese is optional but adds a nice finishing touch.

→ Can I make this dish ahead of time?

You can marinate the steak in advance, but cook the dish fresh for best texture and flavor.