Beef Ranch Zucchini Gnocchi

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Beef Board Recipes


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1 pound beef shoulder center (ranch) steaks, cut 3/4 inch thick

2 tablespoons olive oil, divided

1 package (16 ounces) shelf-stable gnocchi

1/4 teaspoon freshly 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 to 1/4 teaspoon crushed red pepper

1/4 cup fresh basil, coarsely chopped

1 ounce ricotta salata, crumbled

4 teaspoons chopped toasted walnuts or pine nuts

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