Beef Ranch Zucchini Gnocchi

Ingredients

• 0 olive oil, divided

• 1 (16 ounce) package shelf-stable gnocchi
• 1/4 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
• 1/8-1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil, coarsely chopped
• 1 ounce ricotta salata or feta cheese, crumbled
• 4 teaspoons chopped toasted walnuts or pine nuts

Directions

1. 1

   Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.

2. 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. 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. 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. 5

   Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.