Ingredients

Method

• 250 g good quality tender steak
• olive oil
• sea salt and freshly ground black pepper
For the winter pesto, pound or process
• 50 g Italian parsley, torn
• 3 cloves garlic, smashed
• ¼ cup roasted pecans, broken
• ½ cup olive oil
• ½ cup grated goat’s-milk or Italian pecorino
• Italian pecorino
• sea salt and freshly ground black pepper
• 500 g gnocci, cooked, to serve

Method

Ingredients

Thinly slice the steak, discarding any fat. Quickly stir-fry, in batches if necessary, in a minimum of hot oil, until nicely browned but still pink and tender. Season to taste.
To serve, spoon the steak and any juices over servings of gnocchi. Top with a heap of pesto. Toss together at the table.
Variations: Try chicken or calamari strips if you don’t fancy beef.
Per serving: 3885.3kJ, 26.9g protein, 63.9g fat, 30.6g carbs