Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

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

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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