· recipe ·
Chimichurri Steak Gnocchi Bowls
Chimichurri works through fresh herbs, vinegar, garlic, and oil rather than dairy. Reserving most of it for the finished bowl keeps those flavors vivid against seared steak and crisp dumplings.
Time and servings
- Prep
- 70 min
- Cook
- 60 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 960
- Protein
- 46 g
- Fat
- 58 g
- Carbs
- 63 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the chimichurri
Finely chop the parsley, cilantro, and garlic. Stir them with the red wine vinegar, half of the olive oil, finely grated lemon zest, half of the lemon juice, and the black pepper. Let the sauce stand while the steak cooks.
Prepare the fresh vegetables
Halve the cherry tomatoes and toss them with the arugula and remaining lemon juice.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Cook and rest the steak
While the cooking water heats, spoon a little chimichurri into a separate bowl and brush it on the flank steak. Keep the remaining sauce away from raw meat and its brush. Sear the steak in a very hot skillet or on a grill until its thickest part reaches 145°F63°C, then rest it while the gnocchi cook, for at least 3 minutes before slicing.
Poach the gnocchi
While the steak rests, lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them to color another side.
Build the bowls
Slice the rested steak thinly across the grain. Divide the arugula and tomatoes among bowls and add the crisp gnocchi and steak. Spoon the clean reserved chimichurri over the top just before serving.
