Butternut Squash Gnocchi with Duck Confit and Swiss Chard

Butternut Squash Gnocchi with Duck Confit and Swiss Chard
Photo by Lisa Hubbard

Ingredients

  • ½ teaspoon salt
  • 1 potato ricer or a food mill fitted with fine disk
  • 1/8 teaspoon white pepper
  • ½ teaspoon salt
  • 1 1 1/2-lb butternut squash
  • ½ teaspoon fresh thyme
  • ¾ pound Yukon Gold potatoes
  • + 9 more ingredients
    • ¾ cup all-purpose flour
    • 3 pounds Swiss chard
    • ½ teaspoon fresh sage
    • 1 nutmeg
    • 1 large egg
    • 5 6-oz confit duck legs
    • 5 tablespoons unsalted butter
    • ½ cup finely grated Pecorino Romano
    • grated Pecorino Romano

Preheat oven to 500°F. Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside. Roast vegetables in middle of oven until squash is tender, about 25 minutes. Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until...

View full recipe at Epicurious

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