Go Back
+ servings
steak with primavera gnnochi

Ribeye Steaks with Primavera Gnocchi Pouches

Cooking a great ribeye is almost as satisfying as eating one, but not quite. You can cook these pan-fried as the recipe instructions call for or you can take them to the grill outside. Whichever you prefer but we love them grilled if the weather permits.
0 from 0 votes
Print Pin
Course: Dinner, Lunch
Cuisine: American
Keyword: gnocchi, ny strip, ribeye, steak, vegetables
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 4 Servings
Calories: 175kcal
Author: Hot Bod Zone Recipes
Cost: $25 to $45


  • skillet
  • Baking Sheet
  • Aluminum Foil


Ribeye Steaks With Smoked Paparika Butter

  • 1 1/2 Pounds Grilling steaks (such as NY strip, ribeye, or tenderloin)
  • 2 Tsp Olive Oil
  • 1 1/2 Tsp BBQ Sauce
  • 1 Lemon Juice Of
  • 6 Cloves Garlic - Finely Chopped
  • 6 Tbs Unsalted Butter
  • 1 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Kosher Salt

Primavera Gnocchi Pouches

  • 2 1/2 Cups Fresh Sliced Zucchini/Squash
  • 1 Pound Gnocchi Pasta
  • 8 Ounces Tri-Pepper Mix (fresh diced green, red, yellow bell peppers)
  • 1/2 Cup Unsalted Chicken Stock
  • 4 Tbs Lemon Herb Finishing Butter
  • 1/2 Tsp Kosher Salt
  • 1 Tsp Pepper


Steak Grilling Instructions

  • Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with oil and barbecue seasoning, then place in pan; cook 4–5 minutes on each side or until steak is 145°F (for medium rare). Squeeze lemon for juice (2 tablespoons); chop garlic.
  • Remove steak from pan and let stand 5 minutes. Reduce heat on pan to medium-low. Add butter and garlic to pan; cook and stir 3–4 minutes or until butter and garlic are golden.
  • Stir in paprika; cook 30 seconds. Remove pan from heat, then stir in lemon juice and salt. Slice steak and serve with sauce.

Primavera Gnocchi Pouches

  • Preheat oven to 375°F. Place 4 sheets of foil on workspace. Cut zucchini/squash into bite-size pieces, if desired. Divide zucchini/squash, gnocchi, and peppers evenly, in single layer, over foil. Top each with 2 tablespoons stock, 1 tablespoon butter, and season with salt and pepper. Bring up ends of foil and double-fold both sides up to completely seal pouches; place on baking sheet (seam side up).
  • Bake 25–30 minutes or until gnocchi is tender. Let stand 5 minutes to cool. Open pouches carefully and serve.


Nutrition can change based on cooking temps.


Calories: 175kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 604mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Calcium: 5mg | Iron: 1mg