Ribsteak béarnaise

Pan-fry the Gnocchi in olive oil in a hot pan so that the gnocchi become golden brown and crunchy, while remaining soft throughout. Pan-fry the rib steak with butter until cooked as you prefer. And heat the Béarnaise sauce in a caquelon or as indicated on the packaging. Dress the rib steak and the gnocchi, coat the meat with the sauce or serve the sauce in a serving-dish. Serve with a mixed salad.