Fried Gnocchi and Steak with Salsa Verde

Name: Fried Gnocchi and Steak with Salsa Verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tbsp. olive oil; 25 g butter; 500 g fresh potato gnocchi; 3 sirloin steaks, about 500g total; 125 g kale, woody stalks discarded, roughly chopped; 250 g cherry tomatoes; 25 g bunch coriander; 25 g bunch parsley; 25 g bunch mint, leaves picked; 1 tbsp. capers, drained; 1 garlic clove, peeled; 1 tsp. Dijon mustard; Juice 1 lemon; 75 mL olive oil

Our version of steak and chips is ready in 20min, making it a wonderfully easy midweek option. You can swap the kale out for any other greens you like.

By The GH Kitchen TeamPublished: 01 June 2021

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Gnocchi is fried and topped with tomatoes, greens, steak and salsa verde, however the best part is it's ready in just 20min!

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

688

Ingredients

1 1/2 Tbsp. olive oil
25 g butter
500 g fresh potato gnocchi
3 sirloin steaks, about 500g total
125 g kale, woody stalks discarded, roughly chopped
250 g cherry tomatoes

For the salsa verde

25 g bunch coriander
25 g bunch parsley
25 g bunch mint, leaves picked
1 Tbsp. capers, drained
1 garlic clove, peeled
1 tsp. Dijon mustard
Juice 1 lemon
75 ml olive oil

Directions

1. Step 1Heat 1tbsp oil and the butter in a large frying pan over medium heat. Add the gnocchi and fry for 15min until golden and crispy, stirring occasionally. Season.
2. Step 2Meanwhile, heat 1/2tbsp oil in a separate frying pan over high heat. Season the steaks on both sides. Brown them on the fat edge to render and crisp it slightly, then fry for 2min per side for medium-rare (cook for shorter/longer if you prefer). Remove to a board to rest.
3. Step 3Add the tomatoes to the steak pan and fry for 2min until beginning to blister. Add the kale and cook for 1min, until slightly wilted.
4. Step 4While everything is cooking, make the salsa verde. Put the coriander, parsley, mint leaves, capers and garlic into the small bowl of a food processer; whizz until finely chopped. Scrape into a small bowl and stir through the mustard, lemon juice and olive oil with some seasoning.
5. Step 5Slice the steak. Divide the kale, tomatoes and gnocchi between 4 bowls and top with steak and salsa verde. Serve.

Per serving:

Calories: 688
Protein: 34g
Total fat: 42g
Saturates: 14g
Carbs: 41g
Total sugars: 4g
Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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