Last Updated on October 7, 2025
Bring cozy fall vibes to the table with this Ribeye Steak & Pumpkin Gnocchi! Juicy, seared ribeye is sliced and served over pillowy gnocchi tossed in a creamy pumpkin-Parmesan sauce, finished with nutmeg and crispy sage. Rich, hearty, and elegant, it’s the perfect dish to warm up any autumn night!
Ribeye Steak with Pumpkin Gnocchi and Crispy Sage
This Ribeye Steak with Pumpkin Gnocchi is fall comfort on a plate! Juicy, pan-seared ribeye is sliced and served over tender gnocchi tossed in a silky pumpkin-Parmesan sauce, with nutmeg warmth and crispy sage on top. Rich, hearty, and elegant, it’s the ultimate autumn dinner to savor any night of the week!
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Servings: 3
Ingredients
For the Ribeye:
- 2 ButcherBox Ribeye Steaks (about 1 ½–2 lbs total)
- 2 tbsp olive oil
- 1 tbsp ButcherBox BBQ Rub
- Sweet & Smoky seasoning
- 1 tbsp unsalted butter
- 2 garlic cloves smashed
- 2 sprigs fresh thyme
For the Pumpkin Gnocchi:
- 1 lb potato gnocchi (store-bought or homemade)
- 2 tbsp olive oil
- 1 cup canned pumpkin purée
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp nutmeg
- Kosher salt & freshly ground black pepper to taste
For the Crispy Sage:
- 2 tbsp unsalted butter
- 8-10 fresh sage leaves
Instructions
Preparation:
- Pat dry 2 ribeye steaks (about 1–1 ½ lb total), season generously with ButcherBox BBQ Rub Sweet & Smoky Seasoning on both sides and let rest at room temp for 20–30 minutes.
- Measure 1 cup pumpkin purée.
- Finely dice ½ small yellow onion (about ½ cup).
- Mince 2 garlic cloves.
- Grate ½ cup Parmesan cheese, plus extra for serving.
- Rinse and pat dry 12 fresh sage leaves.
- Keep 1 pound potato gnocchi ready (no need to prep—will cook directly in boiling water).
- Measure 3 tbsp unsalted butter and ½ cup heavy cream.
How to Cook:
- Heat a large cast-iron skillet over medium-high heat with 2 tbsp olive oil.
- Sear ribeyes 3–4 minutes per side for medium-rare (adjust to preferred doneness).
- Transfer to a plate, tent with foil, and let rest for 10 minutes.
- Heat 2 tbsp olive oil in a small skillet over medium heat.
- Fry sage leaves until crisp, about 30–45 seconds. Remove to a paper towel-lined plate.
- Bring a pot of salted water to boil. Add gnocchi and cook until they float, 2–3 minutes. Drain and set aside.
- In a skillet, melt 3 tbsp butter. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 1 minute.
- Add pumpkin purée and cream, stirring to combine. Simmer gently for 3–4 minutes.
- Stir in Parmesan, season with salt and pepper, then toss in the gnocchi until coated.
- Slice ribeye against the grain.
- Plate gnocchi with pumpkin sauce, top with sliced steak, and garnish with crispy sage and extra Parmesan.
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Chef Matthew Mancuso is a passionate chef and culinary artist dedicated to crafting unforgettable dining experiences. With a focus on seasonal ingredients and innovative techniques, he brings creativity and precision to every dish. Through his work with The Art of Eating, Chef Matthew celebrates the beauty of food, hospitality, and the joy of sharing a great meal.
