Beef Ranch Zucchini Gnocchi

Sweet Jezebel's Note:

Recipe is from the 2009 National Beef Cook Off.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• olive oil , divided
• 1 (16 ounce) package shelf-stable gnocchi
• ¼ teaspoon fresh ground black pepper
• 2 small zucchini , cut crosswise into thirds, then lengthwise into thin slices
• 1 small red onion , thinly sliced
• 3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
• 2 teaspoons minced garlic
• 1⁄8;-¼ teaspoon crushed red pepper flakes
• ¼ cup fresh basil , coarsely chopped
• 1 ounce ricotta salata or 1 ounce feta cheese , crumbled
• 4 teaspoons chopped toasted walnuts or 4 teaspoons pine nuts

Directions:

1. Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
3. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
4. Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.
5. Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.