In a Dutch oven, sauté the chopped onions, minced garlic, and sun-dried tomatoes until fragrant.
Pour in the white cooking wine and cook until the liquid is reduced by half.
Add the beef stock and fresh thyme, then bring the mixture to a simmer.
Season the New York strip steaks with steak seasoning and grill them over hot coals to your desired level of doneness.
Once the broth has reduced a bit, mix in the kale, gnocchi, cornstarch slurry, heavy cream, and grated parmesan cheese. Stir until the sauce is creamy and thickened.
After the steaks have rested, slice them and chop into bite-sized cubes. Mix the steak into the creamy gnocchi and garnish with additional parmesan and fresh parsley before serving.
Cook it hands-free.
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