Ribeye Steak with Pumpkin Gnocchi and Crispy Sage

Matthew Mancuso

· May 19, 2026

55 min

Total

Medium

Difficulty

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Equipments

Large pot
Large skillet or sauté pan
Cast-iron skillet or heavy pan
Small skillet
Mixing spoon or spatula
Tongs
Knife
Cutting board
Measuring cups & spoons
Paper towels

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

Step By Step

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.

Total Time 55 min

Difficulty Medium

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Equipments

Ingredients

For the Ribeye:

For the Pumpkin Gnocchi:

For the Crispy Sage:

Instructions

Preparation:

How to Cook:

Every Recipe Starts With Great Meat