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Publix Aprons

Steaks and Gnocchi

Steaks and Gnocchi
Total Time:
25 minutes


1 1/2 lb grilling steaks (such as flat iron, petite shoulder tender, or ribeye)
Large zip-top bag
2 (7-oz) spinach and bacon salad kits (baby spinach, shredded cabbage, shredded carrots, almonds, dried cranberries, and Dijon vinaigrette), divided
16 oz gnocchi pasta
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


  1. Bring water to boil for pasta. Place steaks in zip-top bag with 1 dressing packet from a salad kit; seal bag, knead to coat, and set aside. Cook gnocchi following package instructions; drain.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan (discard marinade); cook 10–12 minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Add oil and gnocchi to same pan; cook and stir 2 minutes. Stir in salad, bacon, almonds, cranberries, salt, and pepper; cook 2–3 minutes or until spinach is wilted.
  4. Slice steaks against the grain; transfer to platter with gnocchi. Top steak with remaining dressing packet; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/4 recipe) 610kcal; FAT 28.00g; SAT FAT 7.00g; TRANS FAT 0.50g; CHOL 95mg; SODIUM 920mg; CARB 52g; FIBER 5.00g; SUGARS 9g; PROTEIN 35g; CALC 8%; VIT A 30%; VIT C 10%; IRON 30%

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