Steak and Potato Gnocchi
Want to turn a handful of potato gnocchi into a high-profit meal in one? A few ounces of steak are all it takes. And with Denver Steak—one of several new beef value cuts—you’ll get rich, mouthwatering flavor while keeping food costs in line. That’s steak sizzle for meat-and-potato times.
Yield: 24 servings
| Gorgonzola Cream Sauce: | |
Simmer cream over low heat until reduced to 4 qt, stirring frequently. Add Gorgonzola and garlic; stir until smooth. Season with salt.
Yield: 5 quarts | | Heavy cream | 8 quarts | | Gorgonzola dolce cheese, crumbled | 6 1/4 cups | | Fresh garlic purée | 4 teaspoons | | Kosher salt | as needed | | Parsley Oil: | |
Blanch parsley in boiling water; immerse in cold water. Drain; squeeze dry. In blender, purée parsley and oil. Strain through fine strainer or coffee filter.
Yield: 1/2 cup | | Italian parsley leaves, packed | 1/2 cup | | Canola oil | 1/2 cup | | | |
Per order:
Cook 8 oz gnocchi in boiling water until they rise to the surface. Remove with skimmer and gently toss with 3/4 cup warm Gorgonzola Cream Sauce. Keep warm.
Meanwhile, season 4 oz steak cubes with salt, pepper and garlic powder. Heat 1 tsp oil in sauté pan until hot. Add steak cubes and cook to medium rare to medium doneness, turning to brown all sides.
Plate gnocchi and sauce in shallow serving dish; scatter beef on top. Top with 1 Tbsp tomatoes and several arugula leaves. Sprinkle with 1 Tbsp cheese. Drizzle with 1 tsp Parsley Oil. | | Potato gnocchi | 12 pounds | | Denver steaks,* cut into 3/4-inch cubes | 6 pounds | | Kosher salt | as needed | | Black pepper | as needed | | Garlic powder | as needed | | Extra-virgin olive oil | 1/2 cup | | Diced tomatoes | 1 1/2 cups | | Baby arugula leaves | 1 1/2 ounces | | Grated Parmesan cheese | 1 1/2 cups | | | |
* Beef Denver steaks are cut from any portion of the serratus ventralis muscle as described within NAMP 116G and made into steaks by slicing across the grain. Denver steaks are also referred to as Beef Chuck Under-Blade Center Cut Steaks. | | | |
Nutrition information per serving: 2015 calories; 156 g fat(90 g saturated fat; 45 g monounsaturated fat); 572 mg cholesterol; 1814 mg sodium; 105 g carbohydrate; 6.2 g fiber; 55 g protein; 7.8 mg niacin; 0.4 mg vitamin B6; 5.7 mg vitamin B12; 5.7 mg iron; 34.7 mg selenium; 8.7 mg zinc; 146.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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