1 pound beef shoulder center (ranch) steaks, cut 3/4 inch thick
2 tablespoons olive oil, divided
1 package (16 ounces) shelf-stable gnocchi
1/4 teaspoon freshly ground black pepper
2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
1 small red onion, thinly sliced
3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup fresh basil, coarsely chopped
1 ounce ricotta salata, crumbled
4 teaspoons chopped toasted walnuts or pine nuts
Cut beef steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.
Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.