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Butternut Gnocchi Donuts

Delightful donuts made from roasted butternut squash and ricotta, infused with brown butter and sage for a unique twist.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: Italian, Seasonal
Keyword: Brown Butter, Butternut Squash, Donuts, gnocchi, Sage
Servings: 4 donuts
Calories: 220kcal

Ingredients

For the Donuts

  • 1.5 cups roasted butternut squash Cubed and roasted until caramelized.
  • 0.5 cups ricotta cheese Use drained ricotta for best texture.
  • 1 egg yolk To bind the mixture.
  • 0.5 tsp salt Balances sweetness.
  • 0.25 tsp ground nutmeg Adds aromatic depth.
  • 0.5 cups finely grated Parmesan For a nutty, salty flavor.
  • 1.25-1.5 cups all-purpose flour Essential for the dough texture.
  • 6 tbsp unsalted butter For the brown butter mixture.
  • 6 fresh sage leaves Infuses flavor into the butter.
  • 2 tbsp granulated sugar For sweetness in the butter mixture.
  • 1 tbsp light brown sugar Adds caramel depth.
  • 1 pinch flaky salt (optional) Adds texture.
  • neutral oil (for pan-searing) For frying the donuts.
  • extra flour (for dusting) Prevents sticking while shaping.

Instructions

Preparation

  • Roast the Butternut Squash: Cube and roast the squash at 200°C (400°F) for 30–35 minutes until caramelized and tender. Cool and mash until smooth.
  • Mix the Dough: In a large bowl, combine the mashed squash, ricotta, egg yolk, salt, nutmeg, and Parmesan. Gradually mix in flour until a soft, tacky dough forms.
  • Shape the Donuts: Roll the dough into ropes about 1-inch thick. Cut them into 2-inch segments and shape into rings, chilling for 10 minutes.

Cooking

  • Pan-Sear the Donuts: Heat oil in a non-stick pan over medium heat. Sear the donuts until golden brown and crisp on both sides (about 2–3 minutes each side).
  • Make the Brown Butter Sage Mixture: Melt butter in a saucepan, add sage leaves, and cook until golden brown (about 4 minutes). Remove sage and stir in sugars and optional flaky salt.
  • Finish and Serve: Drizzle or brush the warm donuts with the brown butter mixture and serve immediately.

Notes

Ensure ricotta is fully drained to avoid sticky dough. Monitor butter closely to avoid burning. Fry in batches to prevent overcrowding.