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Butternut gnocchi donuts coated in brown butter sage sugar for a unique treat
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Butternut Gnocchi Donuts

Delight in the tender, fluffy rings of butternut gnocchi, enhanced with brown butter sage sugar for a sweet and savory treat.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Brunch, Side Dish
Cuisine: Fusion, Italian
Keyword: Brown Butter Sage Sugar, Butternut Gnocchi, comfort food, Gnocchi Donuts, Sweet Treat
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Gnocchi

  • 1 1/2 cups roasted butternut squash Sweet, nutty, and vibrant, perfect for creating that luscious dough.
  • 1/2 cup ricotta cheese Creamy and soft, bringing an added depth of flavor.
  • 1 egg yolk This binding agent contributes a rich color and velvety texture.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
  • 1/4 tsp ground nutmeg Aromatic spice that warms up the dish.
  • 1/2 cup finely grated Parmesan Aged and nutty, adding saltiness and depth.
  • 1 1/4 - 1 1/2 cups all-purpose flour Key ingredient for binding the dough.

For the Brown Butter Sage Sugar

  • 6 tbsp unsalted butter Rich and decadent, turns into brown butter.
  • 6 fresh sage leaves Earthy and aromatic, elevating the fragrance.
  • 2 tbsp granulated sugar Sweetens the butter.
  • 1 tbsp light brown sugar Adds a hint of caramel flavor.
  • 1 pinch of flaky salt (optional) For a final touch of flavor.

For Cooking

  • to taste neutral oil For pan-searing to achieve a golden crust.
  • as needed extra flour For dusting to prevent sticking.

Instructions

Preparation

  • Preheat your oven to 200°C (400°F). Cube the butternut squash, spread it evenly on a baking sheet, and roast for 30–35 minutes until the edges are caramelized and soft. Mash the squash until smooth and set aside to cool completely.
  • In a large mixing bowl, combine the cooled mashed butternut squash, ricotta cheese, egg yolk, salt, nutmeg, and grated Parmesan. Gradually fold in the all-purpose flour to form a tacky, workable dough.

Shaping

  • On a floured surface, roll out portions of dough into ropes and shape them into mini rings about 2 inches wide, pressing the ends to seal. Chill these formed rings in the refrigerator for about 10 minutes.

Cooking

  • Heat a non-stick pan over medium heat and add enough neutral oil to coat the bottom. Once hot, place the gnocchi rings in batches, searing them until golden brown on both sides, about 2–3 minutes per side.
  • In a small saucepan, melt the unsalted butter over medium heat and toss in the fresh sage leaves. Let it bubble and turn golden brown, about 4 minutes. Remove from heat and stir in granulated sugar, brown sugar, and a pinch of flaky salt.
  • While the donuts are warm, drizzle or brush the brown butter sugar mixture over them generously and serve immediately.

Notes

These donuts can be enjoyed quickly with prep or can be made slowly to savor each step. Ensure butternut squash is well-roasted for optimal sweetness.