Rib-eye Tips and Gnocchi with Gorgonzola Cream Sauce and Toasted Walnuts

We are lucky enough to find organic beef from Novy Ranches at our Farmers' Market.  We tried several of their cuts, but this one was new to us.  John has perfected this roasting process.  And Gorgonzola and Steak are a perfect flavor combination.

Rib-eye Tips

Brush steaks with a rich olive oil, like Manzanillo

Sprinkle with Garlic Salt and Pepper and let rest for about 15 minutes

Drizzle enough olive oil into the bottom of a cast iron skillet to lightly coat it

Sear steaks on each side - about 5 minutes a side

Remove steaks from pan and let rest on a rack for half an hour

Meanwhile, pre-heat the oven to 450 degrees

Return the steaks to the cast iron skillet and place it in the oven for 10 - 15 minutes depending on your preference (12 minutes is medium; 15, medium-well)

Gnocchi with Gorgonzola Cream Sauce and Toasted Walnuts

Gnocchi are lovely potato pasta dumplings that were a favorite of mine as a kid.  And we loved this sauce!

Prepare Gnocchi according to package directions

Pre-heat oven to 350 degrees 

Line a baking sheet with foil and scatter 1/3 cup Walnuts on it

Bake for 10 minutes

Remove from oven, and set aside

In a medium skillet, melt 4 Tablespoons Butter

Stir in 1/4 cup Flour

Then whisk in 2 cups Milk

Add 2-3 drops of Worcestershire Sauce and Salt and Pepper, to taste

Continue to whisk until sauce thickens

Then stir in 1/2 cup Gorgonzola Cheese

When cheese is melted, turn off heat and stir drained Gnocchi into sauce.

Top with Toasted Walnuts

Print this recipe

Enjoy!

California Brown Pelican taking off - Cormorant in the background