Steak Gnocchi Bake
Elevate your dinner game with this indulgent Steak Gnocchi Bake, a comforting and elegant baked pasta dish that combines juicy, seared ribeye steak, pillowy gnocchi, and a luscious tomato-cream sauce. Topped with a generous layer of melted mozzarella and parmesan cheese, this hearty casserole delivers rich, savory flavors in every bite. Fresh baby spinach adds a touch of brightness, while garlic and red chili flakes (optional for extra heat) provide a subtle kick. Perfectly browned in the oven, this one-pan meal is as easy as it is decadent, making it an ideal pick for cozy family dinners or impressive entertaining. Ready in under an hour and garnished with fragrant basil, this steak gnocchi bake is your ticket to gourmet comfort food.
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Recipe Information
Ingredients
- 1 lb ribeye steak
- 16 oz gnocchi
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves
- 14 oz crushed tomatoes
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 2 cups baby spinach
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red chili flakes (optional)
- 0.5 cup fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the ribeye steak with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 2 minutes per side until browned. Remove and set aside to rest.
In the same skillet, add 1 tablespoon of unsalted butter and reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, heavy cream, 1/2 cup of grated parmesan cheese, 1/4 teaspoon of black pepper, and red chili flakes (if using). Simmer for 5 minutes, stirring occasionally.
While the sauce cooks, bring a pot of salted water to a boil. Cook the gnocchi according to package instructions (usually 2-3 minutes). Drain and set aside.
Slice the rested steak into bite-sized strips.
Stir the cooked gnocchi and baby spinach into the tomato-cream sauce. Add the sliced steak and mix until well combined.
Transfer the mixture to a greased 9x13-inch baking dish. Top with shredded mozzarella cheese and the remaining 1/2 cup of parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden on top.
Remove from the oven and let the bake rest for 5 minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.2 g | 364% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 7862 mg | 342% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 19.1 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2749 mg | 211% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
