40 min
Blackened Ribeye Tortellini in Cajun Cream
Cheese tortellini and blackened ribeye in a creamy pepper-and-Parmesan sauce with adjustable Cajun warmth.
One-Pot Dinners
French-Onion Ribeye Gnocchi Skillet
Pillowy gnocchi, ribbons of ribeye, deeply browned onions, and bubbling Gruyère in a beefy cream sauce.
Directions
Sear and rest the ribeye
Pat the steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a broiler-safe skillet over medium-high. Sear for 3 to 5 minutes per side, checking the center with a thermometer. Transfer to a board and rest.
Caramelize the onions
Reduce the heat to medium-low and add butter, onions, sugar, and the remaining salt. Cook for 22 to 26 minutes, stirring often and adding a tablespoon of water when needed, until the onions are soft and deep amber.
Build the sauce
Add garlic, thyme, and remaining pepper; stir for 30 seconds. Sprinkle in flour and cook for 1 minute. Slowly stir in beef broth, scraping the skillet, then add cream and Worcestershire.
Simmer the gnocchi
Bring the sauce to a gentle simmer. Add gnocchi, cover, and cook for 4 to 6 minutes, stirring once, until tender and the sauce coats them. Add a splash of broth if the skillet becomes dry.
Broil the cheese
Slice the ribeye thinly across the grain and arrange it over the gnocchi. Sprinkle with cheese and broil for 1 to 3 minutes until bubbling and browned in spots. Rest for 3 minutes before serving.
Why this works
Why it worksSlow onion caramelization creates the signature French-onion sweetness without shortcuts.
Why it worksGnocchi cooks directly in the sauce, releasing starch that gives it body.
Why it worksBroiling melts and browns the cheese without simmering the rested ribeye again.
Useful kitchen gear
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Swaps & notes
Easy swaps
- Use provolone for a milder, stretchier cheese layer.
- Replace shelf-stable gnocchi with refrigerated gnocchi and begin checking 2 minutes earlier.
- For deeper onion flavor, replace 1/2 cup broth with a dry red wine and simmer it for 2 minutes before adding the remaining broth.
Cook notes
- Use a stainless-steel or cast-iron skillet that the manufacturer approves for broiling.
- Keep onion heat moderate; dark edges before the onions soften mean the pan is too hot.
- USDA guidance for whole beef steaks is a minimum 145°F followed by a 3-minute rest.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat covered over low heat with a splash of broth until the gnocchi and beef reach 165°F. Freezing is not recommended because gnocchi can become soft.
Questions
Can I caramelize the onions ahead?
Yes. Refrigerate them for up to 4 days, then warm in the skillet before continuing with garlic and flour.
Can I use leftover ribeye?
Yes. Make the gnocchi and sauce, arrange thin cooked slices over the top, add cheese, and broil only until everything is hot.
Why is my sauce too thick?
Gnocchi absorbs liquid as it stands. Stir in warm broth a little at a time until the sauce is creamy again.
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French-Onion Ribeye Gnocchi Skillet
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1. Sear and rest the ribeyePat the steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a broiler-safe skillet over medium-high. Sear for 3 to 5 minutes per side, checking the center with a thermometer. Transfer to a board and rest.
2. Caramelize the onionsReduce the heat to medium-low and add butter, onions, sugar, and the remaining salt. Cook for 22 to 26 minutes, stirring often and adding a tablespoon of water when needed, until the onions are soft and deep amber.
3. Build the sauceAdd garlic, thyme, and remaining pepper; stir for 30 seconds. Sprinkle in flour and cook for 1 minute. Slowly stir in beef broth, scraping the skillet, then add cream and Worcestershire.
4. Simmer the gnocchiBring the sauce to a gentle simmer. Add gnocchi, cover, and cook for 4 to 6 minutes, stirring once, until tender and the sauce coats them. Add a splash of broth if the skillet becomes dry.
5. Broil the cheeseSlice the ribeye thinly across the grain and arrange it over the gnocchi. Sprinkle with cheese and broil for 1 to 3 minutes until bubbling and browned in spots. Rest for 3 minutes before serving.