Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

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