Sauté the aromatics

• Heat the olive oil in a pot or Dutch oven over medium heat.
• Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic and sun-dried tomatoes and cook for another 1–2 minutes, until fragrant.

Deglaze with white wine

• Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
• Bring to a gentle simmer and cook until the wine has reduced by about half.

Simmer the broth

• Add the beef stock and thyme sprigs.
• Bring to a gentle simmer and cook uncovered until the broth has reduced by about half, concentrating the flavors.

Cook and rest the steaks

• While the soup simmers, cook the steaks in a separate skillet until they reach your desired doneness.
• Transfer the steaks to a cutting board and let them rest before slicing.
• Reserve half of the steak for the soup and half for topping.

Add kale and gnocchi

• Pour any juices released from the resting steaks into the soup.
• Stir in the chopped kale and cook until it begins to wilt.
• Add the gnocchi and cook until tender, following the package directions.

Thicken the soup

• Stir in the cornstarch slurry and simmer, stirring occasionally, until the soup thickens slightly.

Finish with cream and Parmesan

• Remove the thyme sprigs, then reduce the heat to low.
• Stir in the heavy cream and Parmesan.
• Season with salt and pepper to taste, keeping the soup at a gentle heat and avoiding a hard boil.

Serve

• Ladle the soup into bowls and top with the reserved sliced steak.
• Serve warm with additional Parmesan and freshly cracked black pepper.