Ribeye Steak with Pumpkin Gnocchi and Crispy Sage
Chef Matthew
Rated 5.0 stars by 1 users
Author:
Chef Matthew
Servings
3
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Matthew! 🥩🎃 Tonight’s star is a Ribeye Steak with Pumpkin Gnocchi & Crispy Sage—juicy, smoky ribeye seared to perfection, served over pillowy gnocchi tossed in a velvety pumpkin-Parmesan cream sauce. 🍂🧀 Finished with golden fried sage leaves, it’s a cozy, fall-inspired feast that’s both hearty and elegant. 🌿✨
Ingredients
For the Ribeye:
-
2 ButcherBox Ribeye Steaks (about 1 ½–2 lbs total)
-
2 tbsp olive oil
-
1 tbsp ButcherBox BBQ Rub Sweet & Smoky seasoning
-
1 tbsp unsalted butter
-
2 garlic cloves, smashed
-
2 sprigs fresh thyme
For the Pumpkin Gnocchi:
-
1 lb potato gnocchi (store-bought or homemade)
-
2 tbsp olive oil
-
1 cup canned pumpkin purée
-
½ cup heavy cream
-
½ cup freshly grated Parmesan cheese
-
½ tsp nutmeg
-
Kosher salt & freshly ground black pepper, to taste
For the Crispy Sage:
-
2 tbsp unsalted butter
-
8–10 fresh sage leaves
Mise en Place 🔪
-
Large pot
-
Large skillet or sauté pan
-
Cast-iron skillet or heavy pan
-
Small skillet
-
Mixing spoon or spatula
-
Tongs
-
Knife
-
cutting board
-
Measuring cups & spoons
-
Paper towels
Directions
Prep 🥒
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.
Measure 1 cup pumpkin purée.
Finely dice ½ small yellow onion (about ½ cup).
Mince 2 garlic cloves.
Grate ½ cup Parmesan cheese, plus extra for serving.
Rinse and pat dry 12 fresh sage leaves.
Keep 1 pound potato gnocchi ready (no need to prep—will cook directly in boiling water).
Measure 3 tbsp unsalted butter and ½ cup heavy cream.
How to Cook 🍳
Heat a large cast-iron skillet over medium-high heat with 2 tbsp olive oil.
Sear ribeyes 3–4 minutes per side for medium-rare (adjust to preferred doneness).
Transfer to a plate, tent with foil, and let rest for 10 minutes.
Heat 2 tbsp olive oil in a small skillet over medium heat.
Fry sage leaves until crisp, about 30–45 seconds. Remove to a paper towel-lined plate.
Bring a pot of salted water to boil. Add gnocchi and cook until they float, 2–3 minutes. Drain and set aside.
In a skillet, melt 3 tbsp butter. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 1 minute.
Add pumpkin purée and cream, stirring to combine. Simmer gently for 3–4 minutes.
Stir in Parmesan, season with salt and pepper, then toss in the gnocchi until coated.
Slice ribeye against the grain.
Plate gnocchi with pumpkin sauce, top with sliced steak, and garnish with crispy sage and extra Parmesan.