Steak tagliata with swede gnocchi

Juicy sirloin steaks sizzle to rare perfection, sliced thin and piled over peppery rocket with sharp Parmesan shavings. Golden swede gnocchi, fried crisp with rosemary and garlic butter, burst alongside fresh tomatoes. Every bite delivers rich beef, earthy swede, and bright lemon zing — Italian comfort with a healthy twist that hits all the right notes.

This steak tagliata with swede gnocchi earns a Nutri-Score C.
Approximate per serving: 650 kcal, 35g fat (12g saturated), 45g carbs (8g sugars), 5g fibre, 30g protein.

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Equipment

• Food processor →
• Frying pan
• Large saucepan
• Bowl →
• Wooden spoon
• Baking tray

Method

Get your stations ready — mise en place makes this fly.

Steak Tagliata (10 mins active + resting)

1. Heat your frying pan hot over medium heat, then splash in the olive oil. Season the sirloin steaks generously with salt and black pepper — don’t skimp here for that crust. Cook rare, 2-3 minutes each side depending on thickness. Pop them on a plate to rest 5-10 minutes; this keeps them juicy. (Do this first since resting overlaps with gnocchi prep.)
2. Blend the mashed swede smooth with olive oil in a food processor (or mash super fine by hand). Tip into a bowl, mix in dry mashed potato, egg yolk, and ’00’ flour with a wooden spoon until it forms a soft dough. Dust your surface with flour.
3. Roll dough into sausages about 1cm thick, then chop into 2cm gnocchi pillows. Easy does it — they’re forgiving.

Cook & Crisp Gnocchi (5 mins)

4. Boil salted water in a large pan, drop in gnocchi. They float in 2-3 minutes — scoop out, drain, and spread on a baking tray to steam dry a bit.
5. Fry to golden perfection — heat butter and a glug of oil in the pan (reuse steak pan for flavour!). Toss in smashed garlic and rosemary sprig, then the gnocchi. Sauté 2-3 minutes until crisp-edged and fragrant.

Assemble & Serve

6. Dress the rocket salad — toss wild rocket and grated Parmesan with lemon juice and olive oil. Pile on a platter, fan sliced steak tagliata over top.
7. Finish with flair — scatter fried swede gnocchi, extra Parmesan shavings, sliced tomatoes, and a rosemary sprig. Dig in hot.

Suggested Wine Pairing

Pair steak tagliata with swede gnocchi with these supermarket reds under £12.50 — sirloin steak, peppery rocket, and earthy swede love bold tannins and cherry notes.

• Viñador Malbec Mendoza Argentina (£9.99 Tesco): Juicy blackberry and plum cut through rich sirloin steak fat, while soft tannins hug the Parmesan umami.
• El Tesoro Rioja Tempranillo (£11.50 Sainsbury’s): Smoky cherry and vanilla echo rosemary frying aromas, balancing lemon brightness on rocket.
• Terra Noble Carmenère Chile (£10.99 Waitrose): Peppery spice matches black pepper crust, with dark berry depth for swede gnocchi earthiness.

What can you serve with this

1. Roasted vine tomatoes — their juicy sweetness contrasts sirloin steak richness and amps Italian vibes.
2. Crusty sourdough bread — perfect for mopping garlic butter from swede gnocchi.
3. Grilled artichokes — charred bitterness plays off Parmesan and rocket pepper.
4. Simple green beans — al dente crunch adds freshness without overwhelming steak tagliata.

FAQs for Steak Tagliata with Swede Gnocchi

• What is tagliata steak? Thinly sliced grilled or pan-fried beef, usually sirloin or ribeye, served rare over dressed leaves.
• Can I make swede gnocchi ahead? Yes, boil and chill up to a day early; fry fresh when serving.
• What if my gnocchi dough is sticky? Add flour bit by bit — swede’s moisture varies.
• Is swede gnocchi healthier than potato? Absolutely, lower carbs and more fibre from swede.
• How rare should steak tagliata be? Aim for 2-3 mins each side for pink centre; rest keeps it tender.
• Can I bake the gnocchi instead? Sure, but frying gives that golden crunch with rosemary.
• Substitute for 00 flour? Plain flour works fine; keeps swede gnocchi light.
• Pairing wine with steak tagliata? Medium reds like Malbec or Tempranillo shine with sirloin and rocket.