1 pound beef Ranch Steaks, cut 3/4 inch thick
2 tablespoons olive oil, divided
1 package (16 ounces) shelf-stable gnocchi
1/4 teaspoon freshly ground black pepper
2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
1 small red onion, thinly sliced
3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup fresh basil, coarsely chopped
1 ounce ricotta salata, crumbled
4 teaspoons chopped toasted walnuts or pine nuts
Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
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.
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.
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.
Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.
Nutrition information per serving: 478 calories; 18 g fat (5 g saturated fat; 8 g monounsaturated fat); 72 mg cholesterol; 958 mg sodium; 42 g carbohydrate; 3.1 g fiber; 39 g protein; 5.0 mg niacin; 0.7 mg vitamin B6; 4.2 mcg vitamin B12; 3.9 mg iron; 36.0 mcg selenium; 6.4 mg zinc.