Deliciously grilled ribeye over gnocchi tossed in a whiskey cream sauce featuring mushrooms, sage, and nutmeg.
Steak over sage and whiskey gnocchi
- Yield: 2 servings
- Prep Time: 15 min
- Cooking Time: 15 min
Ingredients
- 1 or 2 ribeye steaks
- 2 tbsp olive oil (separated)
- Salt and pepper to taste
- 2 tbsp butter
- ½ red onion chopped
- ½ package of sliced crimini mushrooms (baby portobello)
- 1 package of gnocchi
- 1 tbsp nutmeg
- 4 tbsp whiskey
- 1 tbsp balsamic vinegar (not vinaigrette)
- ¾ cup heavy whipping cream
- 2 tbsp chopped sage
- 2 cloves minced garlic
Preparation
- Let steak sit out for 20 minutes before seasoning while the grill heats up to medium high.
- Meanwhile, heat a pot of water over high heat until boiling. Add 1 tbsp olive oil and cook gnocchi to just under package directions.
- Rub steak with olive oil and season liberally with salt and pepper.
- Grill steak to desired temp. I like mine rare.
- Heat a large sauce pan over medium heat.
- Add 1 tbsp olive oil and 2 tbsp butter.
- When butter begins to bubble, stir in onion.
- Cook until slightly softened and translucent.
- Add in garlic and sauté until fragrant.
- Turn heat to medium high and add mushrooms.
- Toss to ensure mushrooms are coated in butter and garlic.
- Sauté for 3-5 minutes.
- Add whiskey and balsamic vinegar and let some of it burn off to create a reduction.
- Reduce heat to medium.
- Add cream, salt, pepper, and nutmeg. Stir it in until sauce takes on a slightly brown color.
- Stir in ¾ of chopped sage. Reserve the rest for garnish.
- Add cooked and strained gnocchi to saucepan. Toss to coat in sauce.
- Meanwhile, cut steak into ½ inch strips.
- Scoop gnocchi into pasta bowls or entree plates
- Top with 4 strips of steak per dish.
- Sprinkle with remaining sage.
- Enjoy!
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