Steak & Loaded Baked Potato Gnocchi: How It’s Done

• Pat your steak dry with paper towels, then season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once the oil shimmers, add the steak and sear for about 4-5 minutes per side until it reaches your desired doneness. Remove the steak and let it rest for 5-10 minutes before slicing thinly against the grain.
• In the same skillet, add the remaining tablespoon of olive oil and bring to medium heat. Add the gnocchi in a single layer and cook, stirring occasionally, until the gnocchi are golden and slightly crispy on the outside — about 5-7 minutes.
• While the gnocchi cooks, in a medium bowl combine the sour cream, shredded cheddar cheese, chopped green onions, and crumbled turkey bacon. Stir gently to combine, seasoning with a pinch of salt and pepper as needed.
• Once the gnocchi are ready, reduce heat to low and fold the sliced steak into the skillet. Pour the sour cream mixture over the gnocchi and steak, gently tossing to combine and warm everything through — about 2-3 minutes.
• Scoop the steak and loaded baked potato gnocchi onto plates or bowls. Garnish with more green onions or a sprinkle of freshly ground black pepper. Serve with a simple green salad or steamed veggies if desired.