Categories: Pasta
Ingredients
- 3 oz. Peas
- 1 oz. Shredded Parmesan Cheese
- 1 Shallot
- 1 Ciabatta
- 2 tsp. Beef Demi-Glace
- 1 oz. Roasted Garlic & Herb Butter
- 2 oz. Light Cream Cheese
- 1/2 oz. Crumbled Bacon
- 12 oz. Precooked Gnocchi
- 10 oz. Steak Strips
Directions
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Preheat oven to 400 degrees
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Prepare a baking sheet with foil
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot and steak strips to hot pan and stir often until steak is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Stir in demi-glace and remove from burner. Stir in remaining butter.
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Return pan used to cook gnocchi to medium-high heat and add bacon. Stir often until pan is hot again and bacon crisps, 1-2 minutes. Stir in ⅓ cup water, cream cheese, and peas until smooth. Bring to a boil. Once boiling, remove from burner. Stir in gnocchi and Parmesan (reserve a pinch for garnish) until warmed through, 30-60 seconds.
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Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!