Garlic Butter Steak Bites with Crispy Truffle Gnocchi

This garlic butter steak bites recipe turns tender beef tenderloin and store-bought gnocchi into a sizzling, restaurant-quality dinner in one skillet.

The beef is seared to a perfect medium-rare, while the gnocchi get golden and crispy in the same pan, all coated in a rich garlic butter sauce with a hint of truffle. Ready in about 20 minutes, it's an impressive yet effortless meal for any night of the week.

Juicy steak bites and crispy gnocchi, all tossed in a fragrant garlic butter and finished with truffle oil, make this one-pan dinner feel special without much effort.

The key is a blazing-hot cast iron skillet that gives the beef a deep crust while keeping the inside tender. The gnocchi go straight into the pan, no boiling needed, and come out golden and crackly. A shower of parmesan and parsley adds the final touch.

Ingredients

Why this recipe works

The method relies on high heat and a heavy skillet to create a deep, flavorful crust on the beef. Searing the cubes in a single layer ensures even browning and locks in the juices, while the short cooking time keeps the meat tender and medium-rare.

The fond left in the pan becomes the base for the garlic butter sauce, adding layers of savory flavor.

Cooking the gnocchi directly in the buttered skillet, without pre-boiling, lets them develop a crispy exterior and a soft, pillowy center.

The starches from the gnocchi help thicken the butter sauce, making it cling to every bite. This technique saves time and adds texture, turning a simple ingredient into a standout side.

Notes and substitutions

Beef tenderloin is the star here, but sirloin or ribeye also work well. Cut the meat into uniform 1-inch cubes so they cook evenly. If using a different cut, adjust the cooking time accordingly. The kosher salt and black pepper are the only seasonings needed; the garlic butter and truffle oil provide plenty of flavor.

Store-bought potato gnocchi are convenient and work perfectly. Look for shelf-stable or refrigerated gnocchi; both cook the same way. Truffle oil is potent, so use it sparingly. If you don't have truffle oil, a drizzle of extra-virgin olive oil and a pinch of dried thyme can add a similar earthy note.

• beef tenderloin: sirloin steak, cut into 1-inch cubes
• potato gnocchi: store-bought shelf-stable gnocchi (any brand)
• truffle oil: extra-virgin olive oil (for a milder flavor)
• unsalted butter: salted butter (reduce kosher salt to 1/2 tsp)

Equipment

• Cast iron skillet
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula