Rosemary-Garlic Ribeye Steaks with Creamed Spinach Gnocchi Bake & Arugula Salad
Premium

Rosemary-Garlic Ribeye Steaks

with Creamed Spinach Gnocchi Bake & Arugula Salad

45 MIN
+$13.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
It embodies the rich flavors and elegance of a steakhouse dinner, but with a unique twist thanks to a decadent side of gnocchi baked with creamed spinach, fontina, and crispy breadcrumbs.

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make an aromatic pan sauce by cooking rosemary and garlic in the reserved fond from the steaks—adding a bit of sherry vinegar and butter helps to scrape up the savory bits!
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1310 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Rosemary-Garlic Ribeye Steaks with Creamed Spinach Gnocchi Bake & Arugula Salad
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 17.6 oz Gnocchi
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 4 oz Arugula
  • 1 Lemon
  • 1 bunch Rosemary
  • ¼ cup Cream
  • ½ cup Panko Breadcrumbs
  • 1 oz Salted Butter
  • 4 tsps Honey
  • 2 Tbsps Sherry Vinegar
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • ¼ cup Sliced Roasted Almonds
  • ½ cup Buttermilk
  • ¼ cup Mascarpone Cheese
  • 4 oz Shredded Fontina Cheese
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic. Using the flat side of your knife, smash 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the breadcrumbs, 1 tablespoon of olive oil, and half the quatre épices; season with salt and pepper. In a separate, large bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lemon wedges, lemon zest, and 1 tablespoon of olive oil.

Make the gnocchi bake
2 Make the gnocchi bake

In a large bowl, whisk together the mascarpone, cream, buttermilk, garlic paste, remaining quatre épices, and 1/4 cup of water. Season with salt and pepper. Working in batches if necessary, add the spinach and stir to thoroughly coat. Place the gnocchi in a large baking dish; arrange in an even layer. Evenly top with the creamy spinach (including any liquid from the bowl) and fontina. Cover tightly with foil. Bake 10 minutes. Leaving the oven on, remove from the oven. Top with the seasoned breadcrumbs. Return to the oven and bake 4 to 6 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 9 to 12 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Make the pan sauce
4 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), smashed garlic clove, chopped rosemary leaves, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

To the bowl of honey-lemon dressing, add the arugula; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the arugula salad and gnocchi bake on the side. Top the steaks with the pan sauce. Garnish the salad with the almonds. Top the gnocchi bake with the juice of the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic. Using the flat side of your knife, smash 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the breadcrumbs, 1 tablespoon of olive oil, and half the quatre épices; season with salt and pepper. In a separate, large bowl, whisk together the honey (kneading the packet before opening), the juice of 2 lemon wedges, lemon zest, and 1 tablespoon of olive oil.

2 Make the gnocchi bake

In a large bowl, whisk together the mascarpone, cream, buttermilk, garlic paste, remaining quatre épices, and 1/4 cup of water. Season with salt and pepper. Working in batches if necessary, add the spinach and stir to thoroughly coat. Place the gnocchi in a large baking dish; arrange in an even layer. Evenly top with the creamy spinach (including any liquid from the bowl) and fontina. Cover tightly with foil. Bake 10 minutes. Leaving the oven on, remove from the oven. Top with the seasoned breadcrumbs. Return to the oven and bake 4 to 6 minutes, or until the cheese is melted and the breadcrumbs are lightly browned and toasted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven.

Make the gnocchi bake
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 9 to 12 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), smashed garlic clove, chopped rosemary leaves, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Make the pan sauce
Finish & serve your dish
5 Finish & serve your dish

To the bowl of honey-lemon dressing, add the arugula; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the arugula salad and gnocchi bake on the side. Top the steaks with the pan sauce. Garnish the salad with the almonds. Top the gnocchi bake with the juice of the remaining lemon wedges. Enjoy!

Browse Steps
1 of 5