Boneless Beef Steak Zucchini Gnocchi

Ingredients

• 1 pound boneless beef shoulder steaks cut 3/4 inch thick
• 2 tablespoons COLAVITA Extra Virgin Olive Oil divided
• 1 package COLAVITA Gnocchi
• 2 small zucchini cut crosswise into thirds, then lengthwise into thin slices
• 3 tablespoons thinly sliced sun-dried tomatoes (pack in oil)
• 2 teaspoons minced garlic
• 1/4 cup fresh basil coarsely chopped
• 1 ounce Athenos Natural Crumbled Feta Cheese
• 1 small red onion thinly sliced, (optional)
• 1/8 to 1/4 teaspoon crushed red pepper (optional)
• 4 teaspoons chopped toasted walnuts or pine nuts (optional)

Instructions

1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch thick strips. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
3. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly.
4. Remove from skillet and keep warm.
5. Heat 1 teaspoon oil in the same skillet over medium-high heat until hot.
6. Add half of the beef; stir-fry 1 - 3 minutes or until outside of beef is no longer pink.
7. Remove from skillet.
8. Repeat with 1 teaspoon oil and the remaining beef.
9. Season with salt and pepper, as desired.
10. Set-aside and keep warm.
11. Heat the remaining 1 teaspoon oil in the same skillet until hot.
12. Add the zucchini, sun-dried tomatoes, garlic and onions, if using; stir-fry 4 to 5 minutes, or until vegetables are crisp tender.
13. Stir in gnocchi, beef, basil and red pepper, if using; stir and cook 1 minute to heat through.
14. Season with salt and black pepper, as desired.
15. Divide beef mixture evenly among 4 individual bowls.
16. Sprinkle each with cheese, and optional nuts.