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; 162 kcal Calories from fat; 18 g Total Fat; 5 g Saturated Fat; 8 g Monounsaturated Fat; 72 mg Cholesterol; 958 mg Sodium; 42 g Total Carbohydrate; 3.1 g Dietary Fiber; 39 g Protein; 3.9 mg Iron; 5 mg Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.4 mg Zinc; 36 mcg Selenium;