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Ribeye Steak with Pumpkin Gnocchi and Crispy Sage on a plate

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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Protein: Beef
Cut: Ribeye Steak
Course: Main Course
Prep Time: 25 minutes
Cook Time: 30 minutes
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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