Recipe courtesy of Michel Nischan

Beef Tenderloin and Gnocchi Casserole

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 6 servings
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2 tablespoons olive oil

1 beef tenderloin half, peeled and sliced into 3-ounce medallions

Salt and pepper

1 bulb roasted garlic cloves, pulp removed

6 ounces raw spinach

1 (4-ounce) can tomato paste

2 (12-ounce) cans tomato sauce

1 pound frozen gnocchi

1 1/2 cups grated fresh Romano cheese


  1. Heat olive oil in a large skillet. Season beef medallions with salt and pepper. Sear in hot oil until browned. Remove and set aside. Add roasted garlic pulp and spinach. Saute until spinach wilts. Add tomato paste and sauce. Bring to a simmer and stir until smooth. Blanch gnocchi until done, drain and fold into sauce with the Romano cheese. Arrange medallions on top of mixture. Sprinkle in more cheese and bake in preheated 400 degree oven for 5 minutes.