Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

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

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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