Cauliflower Gnocchi with Ribeye Steak and Vegetables
Among many things, Valentine’s Day can be expensive - there is no getting around it. If you’re like me and you’ve already decided there is 0 chance you are spending money on a prefix menu just because its February 14th, I’m assuming you’re heading to your kitchen to whip something up. While we all (hopefully?) love to celebrate love, and want to spoil the person we are cooking for that night, whether it be a significant other, a friend, or hell, ourselves, a lot of us are on a serious budget. Who says you need to spend a ton of money for a delicious meal? Not I. For those of us who are watching our costs this Valentine’s Day, I’m here to help with a meal that costs less than $15 per person (assuming you already have the pantry staples). Hell, that’s comparable, and way more impressive, than Chipotle pickup. You’re welcome!
For those who aren’t familiar, gnocchi are small Italian “dumplings” that are traditionally made from color and cooked potato. Once they are rolled and cut into small pieces, they are quickly cooked in boiling water to give them that fluffy “pillow” characteristic. Gnocchi is said to have originated in Northern Italy, where the colder climate was better for growing potatoes than grain, and thought to have come from the word “nocca”, which means knuckles (a word that implies the shape of gnocchi that we know). As there are many different pairings to be made with this dish, every region in Italy has its own variation and specific sauce or serving style. For more information on the history of the dish, check out this post over on dellalo.
Ingredients:
Bell mushrooms (1 pack)
Butternut squash zig-zag fries (1 box)
Cauliflower gnocchi (1 bag)
Marinara sauce (1 can)
Grass-fed ribeye steak (2)
Avocado oil
Ghee
Thyme
Salt
Pepper
Directions:
Remove the steak from the packaging, pat dry with a paper towel, and season with salt & pepper
Toss the butternut squash with avocado oil, salt, and pepper and place on a parchment lined baking sheet in the oven at 425 degrees for ~25-30 minutes, or until they begin to crisp on the edges
On a cast iron skillet, once hot, add 1 tablespoon of ghee and allow to melt
Place the steak down and allow it to sear for ~5 minutes
Flip the steak and allow the other side to sear for an additional ~5 minutes while basting the excess fat and ghee in the skillet with a spoon on top of the steak
Continue to flip the steak every few minutes until it is cooked to your preferred temperature
Once the steak is done cooking, set aside and allow to rest for 10 minutes
While the steak is cooking or resting, wash and cut the mushrooms in half, lengthwise
On a separate skillet, sauté the mushrooms with 1 teaspoon of avocado oil, salt, pepper, and thyme for ~10 minuets, or until they are softened and have released their juices. Set aside.
On the same non-stick skillet you cooked the mushrooms in, add 1 teaspoon of ghee and allow to melt
Taking the cauliflower gnocchi straight from the freezer, add 2 ½ cups to the skillet
Allow the gnocchi to sear for ~4 minutes on one side and then flip to cook for an additional ~4 minutes on the other side
After the gnocchi have seared on both sides, toss for 1-2 minutes in the skillet and then pour in 1 cup of marinara sauce to coat and set aside
Plate the butternut squash fries, cauliflower gnocchi, mushrooms, and steak together and enjoy
Allergen Information:
Gluten Free
Soy Free
Dairy Free
Paleo