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Step
1
Cut beef Ranch Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
Cooking Tip:
One pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick, may be substituted for beef Ranch Steaks.
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Step
2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
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Step
3
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
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Step
4
Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.
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Step
5
Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.
Cooking Tip:
Ricotta salata is an Italian pressed, dried and aged sheep's milk cheese with a mild, nutty flavor. One ounce crumbled feta or shredded Parmesan cheese may be substituted.
To toast nuts, place in dry skillet over medium heat. Cook walnuts, stirring frequently, 8 to 10 minutes (pine nuts 3 to 5 minutes) or until fragrant and golden brown.
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