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Butternut gnocchi donuts topped with brown butter sage sugar.
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Butternut Gnocchi Donuts

Enjoy a delightful twist on a classic Italian dish with these Butternut Gnocchi Donuts, featuring roasted butternut squash and an aromatic brown butter sage sugar.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: brown butter, Butternut Squash, donuts, gnocchi, sage
Servings: 4 servings
Calories: 180kcal

Ingredients

For the Gnocchi

  • 1.5 cups roasted butternut squash (mashed and cooled) Sweet and creamy, the heart of the dish.
  • 0.5 cups ricotta cheese (drained) Adds creaminess and moisture.
  • 1 each egg yolk Brings richness to the gnocchi.
  • 0.5 tsp salt Enhances the squash's sweetness.
  • 0.25 tsp ground nutmeg Creates a comforting warmth.
  • 0.5 cups finely grated Parmesan Adds depth of flavor.
  • 1.25-1.5 cups all-purpose flour (plus more for shaping) Essential for the dough.
  • 6 tbsp unsalted butter Key for the brown butter sauce.
  • 6 each fresh sage leaves Infuses the butter with flavor.
  • 2 tbsp granulated sugar Balances the savory notes.
  • 1 tbsp light brown sugar Enhances the caramelized essence.
  • 1 pinch flaky salt (optional) Elevates flavors and adds contrast.
  • Neutral oil (for pan-searing) For crisping the donuts.
  • Extra flour (for dusting) Prevents sticking during shaping.

Instructions

Preparation

  • Roast the butternut squash by cubing it, placing it on a baking sheet, and roasting at 200°C (400°F) for 30–35 minutes until caramelized and fork-tender. Mash and cool completely.
  • In a mixing bowl, combine the cooled mashed squash with ricotta, egg yolk, salt, nutmeg, and Parmesan. Stir gently until well mixed.
  • Gradually add flour, one-third at a time, blending until a soft dough forms that is tacky but workable.
  • Flour your work surface and divide the dough into portions. Roll each into ropes about 1 inch thick and cut into segments, shaping each piece into mini rings.
  • Chill the shaped gnocchi donuts in the refrigerator for 10 minutes.

Cooking

  • Heat a non-stick skillet over medium heat with a splash of neutral oil. Sear the gnocchi rings in batches until golden brown, about 2–3 minutes per side.
  • In a small saucepan, melt unsalted butter over medium heat. Add fresh sage leaves and brown the butter until it turns golden, about 4 minutes. Remove sage and stir in granulated and brown sugars with a pinch of flaky salt.
  • Drizzle the brown butter sugar mixture over the warm gnocchi donuts and serve immediately.

Notes

For best results, allow flavors to meld by taking your time. Avoid over-flouring the dough and chill shaped donuts to maintain form during cooking.