Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter
Soft gnocchi pan-seared until golden and tossed in nutty brown butter with fresh sage and a blend of four Italian cheeses. This Italian-inspired pasta recipe (vegetarian), ready in about 17 minutes, pairs store-bought potato gnocchi, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb store-bought potato gnocchi
- 6 tbsp unsalted butter
- 12 leaves fresh sage leaves
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup shredded Fontina cheese
- 1/4 cup shredded Mozzarella cheese
- 2 tbsp crumbled Gorgonzola cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb potato gnocchi in a single layer and cook for 3-4 minutes without stirring until the bottoms are golden and crisp.
- Step 2: Flip the gnocchi and continue cooking for another 3 minutes until golden on all sides and tender inside; transfer to a plate.
- Step 3: Reduce heat to medium and melt 6 tbsp unsalted butter in the same skillet. Add 12 fresh sage leaves and cook for 2-3 minutes, swirling the pan frequently until the butter foams and turns golden brown with a nutty aroma.
- Step 4: Return the seared gnocchi to the skillet, add 1/4 cup Parmesan, 1/4 cup Fontina, 1/4 cup Mozzarella, and 2 tbsp Gorgonzola cheeses, stirring gently until the cheeses melt and coat the gnocchi evenly.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat and serve immediately garnished with extra sage leaves if desired.
Frequently asked questions
How long does Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep store-bought potato gnocchi from drying out.
Can I substitute ingredients in Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Four-Cheese Gnocchi with Sage Brown Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
