Rustic Sage Butter Gnocchi with Shaved Beef and Beefy Onion Gravy

1.Bring a large pot of salted water to a boil. Add the pre-made gnocchi and cook according to package instructions, usually until they float to the surface (about 2-3 minutes). Drain and set aside.

2.In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and caramelized, about 20-25 minutes.

3.Add the minced garlic and chopped rosemary to the onions and cook for 1 minute until fragrant.

4.Sprinkle 2 tablespoons flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

5.Gradually pour in the beef stock while stirring continuously to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

6.In a separate large pan, melt 4 tablespoons butter over medium heat. Add the fresh sage leaves and cook until the butter is fragrant and slightly browned, about 3-4 minutes. Remove the sage leaves and set aside for garnish.

7.Add the shaved beef to the sage butter and sauté briefly until just cooked through, about 2-3 minutes. Remove the beef and set aside.

8.Add the cooked gnocchi to the same pan with the sage butter and gently toss to coat. If using, stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

9.To serve, plate the gnocchi tossed in sage butter, top with the sautéed shaved beef, spoon generous amounts of the beefy onion gravy over the top, and garnish with the reserved crispy sage leaves.