· recipe ·
Cowboy Butter Gnocchi with Steak Bites
Cowboy butter is a seasoned butter sauce with garlic, herbs, mustard, and a little heat. Lemon cuts through its richness.
Time and servings
- Prep
- 50 min
- Cook
- 75 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 760
- Protein
- 37 g
- Fat
- 44 g
- Carbs
- 59 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.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Mix the cowboy butter
While the water heats, finely grate the garlic and lemon zest and squeeze 1 tablespoon15 ml lemon juice. Finely cut the parsley and chives. Mash them with the softened butter, Dijon, paprika, cayenne, and half the black pepper.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm half the olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side. Transfer the crisp gnocchi to a plate, leaving the skillet empty for the steak.
Sear the steak bites
Cut the sirloin into bite-size cubes and season with the remaining black pepper. Warm the remaining olive oil over high heat and sear the steak until browned and its centers reach 145°F63°C. Transfer to a plate and rest for 3 minutes.
Warm the butter and finish
Lower the heat and add the cowboy butter. As soon as it melts and foams, return the gnocchi, rested steak, and its juices. Turn everything through the warm butter for 30 seconds and remove from direct heat.
