Cacio e Pepe Gluten-Free Gnocchi & Sirloin Steak
with Mixed Greens Salad & Sherry Dijon Dressing
- Eggs
- Milk
Pan-seared sirloin steak is sliced and layered over pillowy gluten-free gnocchi tossed in a classic cacio e pepe sauce—garlic, crushed peppercorns, Parmesan, and a splash of starchy cooking water to create a silky, cohesive coating. A crisp mixed greens salad with cucumber and tomato, dressed in a tangy sherry Dijon vinaigrette, rounds out this satisfying and well-balanced meal.
Ingredients
12 ounce
Sirloin Steak
9 ounce
Gluten-Free Gnocchi
(Contains: Eggs)
1 tablespoon
Black Peppercorns
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Mixed Greens
1 unit
Mini Cucumber
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
3 clove
Garlic
2 teaspoon
Dijon Mustard
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and mince or grate garlic. Peel and thinly slice shallot. Trim and thinly slice cucumber into rounds. Dice tomato into ½-inch pieces.
Place peppercorns in a zip-close bag; crush with a rolling pin or heavy-bottomed pan.
Pat sirloin steak dry with paper towels; season generously all over with salt and pepper.
In a small bowl, combine mustard, vinegar, half the garlic, ½ tsp sugar, and a large drizzle of olive oil (1 tsp sugar for 4 servings); season with salt and pepper. Add shallot and stir to combine.
Place mixed greens, cucumber, and tomato in a large bowl.
Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until al dente, 2-4 minutes.
Reserve 1 cup gnocchi cooking water (2 cups for 4 servings), then drain.
While gnocchi cooks, heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium-high heat. Add sirloin steak and cook to desired doneness, 4-6 minutes per side. Transfer to a cutting board to rest.
While gnocchi cooks, heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium heat.
Once butter has melted, add remaining garlic and 1 tsp crushed peppercorns (2 tsp for 4 servings), swirling and stirring occasionally, until fragrant, about 1 minute.
Add drained gnocchi, cream sauce base, half the Parmesan, ½ cup reserved gnocchi cooking water (¾ cup for 4 servings), and a pinch of salt. Cook, stirring occasionally, until sauce has thickened slightly and gnocchi are coated, 2-4 minutes. TIP: If needed, stir in more reserved gnocchi cooking water a splash at a time until gnocchi are coated in sauce.
Taste and season with salt and additional crushed peppercorns if desired.
Toss mixed greens, cucumber, and tomato in bowl with as much dressing as you like until evenly coated; season with salt and pepper.
Slice sirloin steak against the grain.
Divide gnocchi between shallow bowls. Top with steak and remaining Parmesan. Serve with salad on the side.
