[Suzanne]

First we need to know what kind of gnocchi: Potato? Semolina? Ricotta or spinach and ricotta?

Everyone seems to be assuming potato, so okay: I will go against the tide and suggest a light fresh raw tomato sauce. The steak is plenty rich, and you don't want to add more fat, so an lightly acidic tomato sauce will be more refreshing.

If semolina, you can bake them layered with cheese and butter, but that's heavy.

If ricotta with or without spinach, again, a light fresh raw tomato sauce.