Go Back
–+ servings

Sheet Pan Marry Me Gnocchi with Strip Steak & Broccolini

Serves 4 servings
pin it Print
Sliced strip steak with creamy marry me gnocchi and roasted broccolini on a white plate

Ingredients 

  • 2 New York strip steaks about 1 to 1¼ lb total; leave whole for roasting
  • 1 lb shelf-stable gnocchi regular or mini
  • 1 bunch broccolini trimmed
  • 2-3 tbsp olive oil divided
  • 1-2 tbsp balsamic vinegar
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 large shallot finely minced
  • 2-3 garlic cloves minced
  • 1/2 cup chopped sun-dried tomatoes
  • 1 cup marinara
  • 1/4-1/2 cup heavy cream to taste
  • 1/2-3/4 cup freshly grated Parmesan plus more for finishing
  • Fresh basil torn

Equipment

Directions 

  • Preheat the oven to 450°F.
  • Add the gnocchi and broccolini directly to a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss well. Spread everything into an even layer.
  • Pat the whole steaks very dry. Season with salt and pepper and toss with the balsamic. Add only a very light drizzle of olive oil if needed. You want the steaks lightly coated, not oily.
  • Set an oven-safe wire rack over the sheet pan and arrange the whole steaks on top, leaving space between them.
  • Roast at 450°F, checking the whole steaks with a thermometer. Cooking time depends on steak thickness and your oven. Remove the rack as soon as the steaks reach your preferred doneness; do not wait for the gnocchi to finish.
  • Let the steaks rest while the gnocchi and broccolini continue roasting as needed, until the gnocchi is golden and crisp and the broccolini is nicely charred.
  • Add the shallot and garlic directly to the hot sheet pan with the gnocchi and broccolini. Toss and return the pan to the oven for 1–2 minutes, just until fragrant and slightly softened.
  • Remove the pan and add the sun-dried tomatoes, marinara, ¼ cup heavy cream, and ½ cup Parmesan. Toss until the gnocchi is coated in a creamy, glossy sauce.
  • Add more cream and Parmesan to taste. You want the sauce to cling to the gnocchi rather than pool on the pan.
  • Slice the rested steaks against the grain. Serve with the creamy gnocchi and broccolini, and finish with lots of fresh basil, extra Parmesan, and black pepper.
I used mini shelf-stable gnocchi, but regular shelf-stable gnocchi works too. The minis just give you more little crispy edges, which I loved here.