30 min
Total
Serves 3
Servings
medium
Difficulty
Beef
Protein
Bring cozy fall vibes to the table with this Ribeye Steak & Pumpkin Gnocchi! Juicy, seared ribeye is sliced and served over pillowy gnocchi tossed in a creamy pumpkin-Parmesan sauce, finished with nutmeg and crispy sage. Rich, hearty, and elegant, it’s the perfect dish to warm up any autumn night!
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Ribeye Steaks
ButcherBox
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100% Grass-fed, grain finished
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0 Added hormones or antibiotics
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4x more omega-3 than grain-fed
Ingredients
ButcherBox Ribeye Steaks (about 1 ½–2 lbs total)
olive oil
ButcherBox BBQ Rub
Sweet & Smoky seasoning
unsalted butter
garlic cloves smashed
sprigs fresh thyme
Step By Step
Instructions
Customizable Step Title 1
Pat dry 2 ribeye steaks (about 1–1 ½ lb total), season generously with ButcherBox BBQ Rub Sweet & Smoky Seasoning on both sides and let rest at room temp for 20–30 minutes.
Customizable Step Title 2
Finely dice ½ small yellow onion (about ½ cup).
Customizable Step Title 3
Mince 2 garlic cloves.
Customizable Step Title 4
Grate ½ cup Parmesan cheese, plus extra for serving.
Customizable Step Title 5
Rinse and pat dry 12 fresh sage leaves.
Customizable Step Title 6
Keep 1 pound potato gnocchi ready (no need to prep—will cook directly in boiling water).
Customizable Step Title 7
Measure 3 tbsp unsalted butter and ½ cup heavy cream.
Chef Tips
Customizable Tip Title 1
Heat a large cast-iron skillet over medium-high heat with 2 tbsp olive oil.
Customizable Tip Title 2
Heat a large cast-iron skillet over medium-high heat with 2 tbsp olive oil.
