Beef and peppers with gnocchi

    55 min

    Tender strips of beef are tossed with tomatoes, peppers, mushrooms and potato gnocchi for a delicious meal.

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 450g lean rump or flank steak, cut into strips
    • 1 onion, thinly sliced
    • 1 teaspoon minced garlic
    • 170g fresh button mushrooms, sliced
    • 1 red pepper, cut into strips
    • 1 yellow pepper, cut into strips
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon sweet smoked paprika
    • 450g potato gnocchi

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat olive oil in a pan over high heat. Add beef strips and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with cling film to keep warm. Reserve the oil in the pan.
    2. Reduce heat to medium, then stir in the onion and garlic; cook until softened, about 5 minutes. Toss in the mushrooms, red peppers and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to the boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.
    3. Meanwhile, bring a large pot of lightly salted water to the boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.

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    Reviews in English (20)


    My husband and I loved this dish! I didn't have a flank steak, so I used a flat iron steak and I pan-fried it first and then cut it in strips. I wanted it rare, and I was afraid that the strips would over-cook. The instructions read: "simmer until the sauce thickens". There really wasn't any sauce to speak of from one can of tomatoes, so I added some V8 juice to create some. I increased the amount of paprika too: 2 tsp sweet-and-smoky, and 1 tsp of hot paprika. But that's just personal preference. This dish was scumptious. DH had two helpings at dinner and then ate the leftovers for breakfast this morning. A real keeper. Thanks, Jayda!  -  27 Jan 2008  (Review from Allrecipes US | Canada)


    I thoroughly enjoyed the gnocchi (never had it before); however I found the recipe as followed to be a bit bland. I added a bit of butter to the olive oil for the saute and added some Merlot to make more sauce. I will make it again, but I will definitely "BAM" it with more spice.  -  17 Jul 2008  (Review from Allrecipes US | Canada)


    No doubt this needs salt ‘n pepper, but sometimes it is possible to rush things and this is one of those times. The quick cooking process doesn’t allow the flavors time to come together so the end result is very bland. I tossed everything back in the skillet (minus the gnocchi), added a little water and let it simmer with a covered lid for about an hour. The added cooking time really enhanced the flavor making it more like a pepper steak and the meat was nice and tender. If I were doing it over, I would start by browning the meat, add all of the ingredients except the gnocchi and simmer in a covered pot for at least an hour.  -  28 Apr 2011  (Review from Allrecipes US | Canada)