Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

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