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

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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