Recipe of the Week: Steak and Blue Cheese Alfredo Gnocchi



For the Perfectly Seared Steak:

  • (2) 6 oz Rib Eye Filets
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper

For the Blue Cheese Alfredo Gnocchi:

  • 1 pound Gnocchi, cooked according to package
  • 2 1/2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup + 2 tablespoons Heavy Cream
  • 1 tablespoon fresh parsley, chopped
  • 1⁄2 cup fresh parmesan cheese, grated
  • 1/4 cup blue cheese, crumbled
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, more to taste (if needed)


For the Perfectly Seared Steaks:

  1. Please follow link in post.

For the Blue Cheese Alfredo Gnocchi:

  1. Cook gnocchi according to package instructions; set aside.
  2. In a medium-sized sauce pan melt butter over medium-low heat. Once completely melted, add the garlic and cook, stirring frequently, until light golden brown and fragrant.
  3. Add the heavy cream and parsley to the garlic butter; stir well to combine.
  4. Increase the heat to medium and reduce the sauce by half, stirring occasionally. This will take about 12-14 minutes/
  5. Once the sauce has reduce, turn the heat down to low and stir in the cheeses. Stir well to combine (the sauce will thicken even more here).
  6. Continue to cook, stirring constantly, over low heat for 2 more minutes, or until completely combined. Serve over cooked gnocchi.

To assemble:

  1. Top each plate of gnocchi with sauce, then top that with sliced steak. Serve at once.


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