Cauliflower Gnocchi with Ribeye Steak and Vegetables

Among many things, Valentine’s Day can be expensive - there is no getting around it. If you’re like me and you’ve already decided there is 0 chance you are spending money on a prefix menu just because its February 14th, I’m assuming you’re heading to your kitchen to whip something up. While we all (hopefully?) love to celebrate love, and want to spoil the person we are cooking for that night, whether it be a significant other, a friend, or hell, ourselves, a lot of us are on a serious budget. Who says you need to spend a ton of money for a delicious meal? Not I. For those of us who are watching our costs this Valentine’s Day, I’m here to help with a meal that costs less than $15 per person (assuming you already have the pantry staples). Hell, that’s comparable, and way more impressive, than Chipotle pickup. You’re welcome!


  • Bell mushrooms (1 pack)

  • Butternut squash zig-zag fries (1 box)

  • Cauliflower gnocchi (1 bag)

  • Marinara sauce (1 can)

  • Grass-fed ribeye steak (2)

  • Avocado oil

  • Ghee

  • Thyme

  • Salt

  • Pepper


  1. Remove the steak from the packaging, pat dry with a paper towel, and season with salt & pepper

  2. Toss the butternut squash with avocado oil, salt, and pepper and place on a parchment lined baking sheet in the oven at 425 degrees for ~25-30 minutes, or until they begin to crisp on the edges

  3. On a cast iron skillet, once hot, add 1 tablespoon of ghee and allow to melt

  4. Place the steak down and allow it to sear for ~5 minutes

  5. Flip the steak and allow the other side to sear for an additional ~5 minutes while basting the excess fat and ghee in the skillet with a spoon on top of the steak

  6. Continue to flip the steak every few minutes until it is cooked to your preferred temperature

  7. Once the steak is done cooking, set aside and allow to rest for 10 minutes

  8. While the steak is cooking or resting, wash and cut the mushrooms in half, lengthwise

  9. On a separate skillet, sauté the mushrooms with 1 teaspoon of avocado oil, salt, pepper, and thyme for ~10 minuets, or until they are softened and have released their juices. Set aside.

  10. On the same non-stick skillet you cooked the mushrooms in, add 1 teaspoon of ghee and allow to melt

  11. Taking the cauliflower gnocchi straight from the freezer, add 2 ½ cups to the skillet

  12. Allow the gnocchi to sear for ~4 minutes on one side and then flip to cook for an additional ~4 minutes on the other side

  13. After the gnocchi have seared on both sides, toss for 1-2 minutes in the skillet and then pour in 1 cup of marinara sauce to coat and set aside

  14. Plate the butternut squash fries, cauliflower gnocchi, mushrooms, and steak together and enjoy

Allergen Information:

  • Gluten Free

  • Soy Free

  • Dairy Free

  • Paleo