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Steak over sage and whiskey gnocchi

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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


  • 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


  1. Let steak sit out for 20 minutes before seasoning while the grill heats up to medium high.
  2. Meanwhile, heat a pot of water over high heat until boiling. Add 1 tbsp olive oil and cook gnocchi to just under package directions.
  3. Rub steak with olive oil and season liberally with salt and pepper.
  4. Grill steak to desired temp. I like mine rare.
  5. Heat a large sauce pan over medium heat.
  6. Add 1 tbsp olive oil and 2 tbsp butter.
  7. When butter begins to bubble, stir in onion.
  8. Cook until slightly softened and translucent.
  9. Add in garlic and sauté until fragrant.
  10. Turn heat to medium high and add mushrooms.
  11. Toss to ensure mushrooms are coated in butter and garlic.
  12. Sauté for 3-5 minutes.
  13. Add whiskey and balsamic vinegar and let some of it burn off to create a reduction.
  14. Reduce heat to medium.
  15. Add cream, salt, pepper, and nutmeg. Stir it in until sauce takes on a slightly brown color.
  16. Stir in ¾ of chopped sage. Reserve the rest for garnish.
  17. Add cooked and strained gnocchi to saucepan. Toss to coat in sauce.
  18. Meanwhile, cut steak into ½ inch strips.
  19. Scoop gnocchi into pasta bowls or entree plates
  20. Top with 4 strips of steak per dish.
  21. Sprinkle with remaining sage.
  22. Enjoy!

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