Keto Seared Beef and Zucchini Gnocchi
Pan-seared ranch steak strips pair with golden gnocchi and crisp-tender zucchini ribbons in this quick skillet dinner. Sun-dried tomatoes and fresh basil add bright, savory notes, while ricotta salata and toasted walnuts provide textural contrast. The beef cooks fast over high heat, keeping it tender, while the gnocchi browns for nutty flavor. Perfect for weeknight entertaining or when you want restaurant-quality results in under 30 minutes.
Ingredients
- 1 pound beef ranch steaks, cut 3/4 inch thickflank steak1:1protein
similar cooking time and tenderness
- 2 tablespoons olive oil, divided
- 1 package (16 ounces) shelf-stable gnocchipappardelle pasta1:1grain
longer cook time, different texture
- ¼ teaspoon freshly ground black pepper
- 2 small zucchini, cut crosswise into thirds then lengthwise into thin slices
- 1 small red onion, thinly sliced
- 3 tablespoons sun-dried tomatoes, oil-packed, thinly slicedfresh cherry tomatoeshalved, rawfruit
lower acidity, fresher taste
- 2 teaspoons minced garlic
- ⅛ teaspoon crushed red pepper
- ¼ cup fresh basil, coarsely chopped
- 1 ounce ricotta salata, crumbledfeta cheese1:1dairy
same crumbly, salty texture
- 4 teaspoons walnuts or pine nuts, chopped and toasted
Instructions
- 1
Halve beef steaks lengthwise, then cut crosswise into 1/4-inch strips.
- 2
Brown gnocchi in 1 tablespoon oil in large nonstick skillet over medium-high heat, stirring frequently, 4 to 8 minutes. Transfer to plate.
- 3
Add 1 teaspoon oil to skillet and stir-fry half the beef over medium-high heat until surface is no longer pink, 1 to 3 minutes. Remove to plate.
- 4
Repeat with remaining beef and 1 teaspoon oil. Season beef with black pepper and salt.
- 5
Add last teaspoon oil to skillet and stir-fry zucchini, red onion, sun-dried tomatoes, garlic, and crushed red pepper over medium-high heat until crisp-tender, 4 to 5 minutes.
- 6
Return gnocchi and beef to skillet, add basil, and stir until heated through, about 1 minute. Season with salt and pepper.
- 7
Divide into 4 bowls and top each with ricotta salata and walnuts.
Tips
Brown gnocchi undisturbed for 2-3 minutes per side to develop golden crust before stirring; this creates nutty flavor and prevents mushiness.
Cook beef in two batches over high heat to ensure browning without crowding; this keeps strips tender and develops a flavorful crust.
Zucchini releases moisture as it cooks; keep heat high and cook only until crisp-tender to avoid soggy texture.
Good to Know
Refrigerate cooked mixture in airtight container up to 3 days. Reheat gently in skillet over medium heat with splash of water to avoid drying out.
Prep vegetables (zucchini, onion, garlic) and cut beef up to 8 hours ahead. Store separately. Cook gnocchi day-of for best texture.
Serve immediately in warm bowls. Cheese and nuts lose crispness if added ahead; top just before serving.
Common Mistakes
Do not skip browning gnocchi to avoid bland, soft texture; high heat creates nutty flavor and crispy exterior.
Do not crowd beef in skillet to avoid steaming; cook in two batches over high heat to develop crust.
Do not overcook zucchini to avoid mushy texture; stir-fry only until crisp-tender, 4 to 5 minutes.
Substitutions
Dairy-Free Swaps
General Alternatives
lower acidity, fresher taste
longer cook time, different texture
FAQ
Can I use frozen gnocchi instead of shelf-stable?
Yes, but reduce browning time to 2 to 4 minutes since frozen gnocchi cooks faster. Thaw first if preferred. Cook until edges are golden brown, stirring frequently to prevent sticking.
What if I don't have sun-dried tomatoes?
Use 1/2 cup diced fresh tomatoes added in the last minute of cooking, or substitute roasted red peppers for sweetness. Fresh cherry tomatoes halved also work well for a brighter flavor.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently on stovetop with a splash of water to restore moisture. Do not freeze; gnocchi texture degrades significantly after thawing.