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Garlic Parmesan Steak with Pillowy Gnocchi

This Garlic Parmesan Steak with Pillowy Gnocchi is a deliciously easy, restaurant-worthy meal featuring tender ribeye and buttery soft gnocchi with a garlicky Parmesan crust.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Garlic, Gnocchi, Parmesan, Quick, Steak
Servings: 2 servings

Ingredients

  • 2 ribeye steaks juicy and flavorful, perfect for pan-searing
  • 4 cloves garlic minced
  • 1/4 cup grated Parmesan cheese creamy and nutty, key to the crust
  • 2 tablespoons olive oil helps sear the steak beautifully
  • 1 teaspoon salt enhances all the flavors
  • 1/2 teaspoon black pepper adds a subtle kick
  • 1 pound gnocchi pillowy potato pillows to soak up the flavors
  • 2 tablespoons unsalted butter adds richness to the gnocchi
  • 1/4 cup fresh parsley chopped, bright and fresh finish

Instructions

  • Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper. In a small bowl, mix the minced garlic with the grated Parmesan cheese and set aside.
  • Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Place steaks in the pan and sear for 3-4 minutes on each side for medium-rare. Just before done, press the garlic-Parmesan mixture onto the top of each steak and cook for an additional minute. Remove steaks and let rest for at least 5 minutes.
  • Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Transfer cooked gnocchi to a colander to drain.
  • In the same skillet, melt unsalted butter over medium heat. Add drained gnocchi and sauté for 3-4 minutes until lightly golden and pillowy soft inside.
  • Plate the gnocchi and top with rested garlic Parmesan steaks. Sprinkle chopped fresh parsley over everything. Serve immediately.

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Medium Saucepan
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Tongs
  • Meat thermometer

Notes

  • Use a meat thermometer to ensure steaks are cooked to your preferred doneness.
  • Pat steaks dry before searing to avoid steaming and get a perfect crust.
  • Leftover cooked steak can be stored in the fridge up to 3 days and reheated gently.
  • For a diet-friendly version, swap ribeye for lean sirloin and butter for olive oil.