Steak Strips and Zucchini Gnocchi

Ingredients

• 1 pound beef Chuck Arm 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