Butternut Gnocchi Donuts
Delight in these tender and crispy Butternut Gnocchi Donuts, coated in a rich brown butter sage sugar glaze, perfect for any cozy occasion.
Servings: 6 donuts
Calories: 180kcal
Ingredients
For the Donuts
- 1.5 cups roasted butternut squash (mashed and cooled) Sweet and creamy, serves as the base for the dough.
- 0.5 cups ricotta cheese (drained) Adds a delightful creaminess.
- 1 each egg yolk Binds all the ingredients beautifully.
- 0.5 tsp salt Enhances flavors and balances sweetness.
- 0.25 tsp ground nutmeg Adds warmth and a hint of spice.
- 0.5 cups finely grated Parmesan Brings a savory contrast to sweetness.
- 1.25-1.5 cups all-purpose flour (plus more for shaping) Provides structure and balances moist ingredients.
For the Glaze
- 6 tbsp unsalted butter Forms the luscious glaze.
- 6 leaves fresh sage Infuses the butter with flavor.
- 2 tbsp granulated sugar Adds sweetness to the glaze.
- 1 tbsp light brown sugar Adds depth and caramel notes.
- pinch flaky salt (optional) Elevates all flavors.
For Cooking
- as needed neutral oil for pan-searing Essential for achieving a crispy crust.
For Dusting
- as needed extra flour Keeps everything workable without sticking.
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Cut the butternut squash into cubes, spread them out on a baking sheet, and roast for 30–35 minutes until caramelized and golden. Mash until smooth and set aside to cool.
- In a large mixing bowl, combine the cooled mashed squash with ricotta cheese, egg yolk, salt, nutmeg, and finely grated Parmesan. Stir until fully mixed, then gradually add flour until a soft, workable dough forms.
Shaping and Cooking
- On a floured surface, roll pieces of dough into ropes about 1/2 inch thick. Cut into two-inch-long pieces and shape each piece into rings. Chill for 10 minutes to firm up.
- In a non-stick skillet, heat a thin layer of neutral oil over medium heat. Sear the gnocchi rings in batches for 2–3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.
Making the Glaze
- In a small saucepan over medium heat, melt butter with sage leaves until golden brown and nutty, about 4 minutes. Discard sage leaves and stir in granulated sugar, light brown sugar, and flaky salt.
Serving
- Drizzle or brush the warm gnocchi donuts with the brown butter sugar mixture and serve immediately.
Notes
These donuts are perfect for cozy gatherings. Pair with hot beverages like chai or coffee for best enjoyment. Store leftovers in an airtight container in the fridge for up to 3 days.