Irresistible, marinated steak bites are served with perfectly browned gnocchi in this quick and easy, family favorite meal.
Steak and potatoes go together like peanut butter and jelly, cookies and milk, spaghetti and meatballs, Superman and Lois Lane — well, you get the idea. It is an irresistible pairing. What we don’t love is how long it takes to cook those potatoes, especially considering how quickly steak bites cook. Years ago we decided to try gnocchi instead of potatoes, and have never looked back. We are all about quick and easy weeknight meals, and this is one of our family’s absolute favorites.
Steak Options:
The best cuts of steak for this recipe are sirloin steak, ribeye, New York, and tenderloin. Most importantly, you want your steak to be uniformly cut into bite-sized pieces for quick and even cooking.
Gnocchi:
Gnocchi is a potato dumpling — a traditional style of Italian pasta. You should be able to find it in the pasta aisle of your local grocery store.
Serving Suggestions for Steak Bites and Gnocchi:
Keep this meal simple with a salad on the side or your favorite roasted veggie, or both!
Make Ahead and Freezer Instructions:
If you don’t want to worry about the time to marinate steak for this recipe, you can always dice and marinate your steak ahead of time. Let your steak marinate for 1-8 hours before wrapping your marinated steak cubes in plastic wrap and placing in a freezer-safe bag for up to 3 months. Allow to thaw overnight in the refrigerator and continue on with the recipe when ready to cook.
Storage and Reheating Instructions:
Steak bites and gnocchi is best served fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet with a drizzle of olive oil over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious quick and easy dinner recipes:
- Easy Stovetop Mac and Cheese
- Chipotle and Lime Chicken Thighs
- Cheesy Ranch Chicken Foil Packets
- Creamy Chicken Pesto Pasta
Very tasty. Used strip steak (was on sale).
Only thing I changed and I do this for all cut up beef recipes, was removed beef to a covered plate and just browned gnocchi in butter garlic mix, then added beef back in for a quick mix after then served with chopped parsley. I like the beef med rare and tender.
Good dish and will make again!😉
This was an easy to make quick and yummy recipe. Next time I would cut back on the Worcestershire and the vinegar a little bit which I think is a personal preference.
This is so good! Quick and easy. My husband told me I could make this every week. He is a big sauce/gravy guy and was skeptical, but the butter and garlic created a great coating. Double, triple or whatever to make it enough.
Easy and quick! Loved it. Will use 1/2 lb more beef and a little less vinegar next time. I’m curious what’s the green herb author used in the photo. I chopped up some Italian parsley.