Monday, September 22, 2014
Inquirer Daily News

Recipe: Seared Bison with Sage and Gnocchi

In this image taken on Feb. 27, 2012, bison with sage and gnocchi is shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on Feb. 27, 2012, bison with sage and gnocchi is shown in Concord, N.H. (AP Photo/Matthew Mead) AP

From J.M. Hirsch, national food editor for The Associated Press.

6 serving(s)

1 pound package gnocchi pasta

2 tablespoons olive oil

2 cloves garlic, minced

Pinch red pepper flakes

1 1/2 pounds bison steak, thinly sliced across the grain

1/4 cup chopped fresh sage

1/2 cup grated Parmesan cheese

Salt and ground black pepper

 

Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and set aside.

In a large skillet over medium-high, heat the oil. Add the garlic and red pepper flakes, then saute the garlic for 30 seconds.

Add the steak and sear on each side for about 1 minute. Don't crowd the pan or the steak with steam rather than sear. If needed, work in batches.

Once the steak is seared, add the sage and cooked gnocchi. Cook for 30 seconds, then add the Parmesan. Drizzle in just enough of the reserved cooking water to form a sauce with the melted cheese. Toss, then season with salt and pepper.
 

Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 90 calories from fat (26 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 34 g protein; 2 g fiber; 640 mg sodium.

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