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Pan-Seared Skirt Steak and Potato Gnocchi
You'll love this playful Italian spin on classic steakhouse fare. In this dish browned potato gnocchi take the place of a traditional potato side or 'hash brown' and pair perfectly with some gorgeous seared skirt steak. On the side you'll find all the sophisticated steakhouse sides you love; sautéed cremini mushrooms, and a luscious pan sauce made from steak jus.
Nutritional facts
Protein
41g
Carbs
39g
Calories
690
Fat
43g
Ingredients
Steak Sauce, Potato Gnocchi Pasta, Chives, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Carrots, Beef Base, Black Pepper, Tomato Paste, Garlic, Onion, Kosher Salt, Crimini Mushroom, Skirt Steak
Reviews
3.8
Based on 122 reviews
Flavor was good, but did not heat well -- gnocchi was hard
Jennifer Leo · 06/01/23
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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