Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

  • ¾ cup all-purpose flour
  • 5 tablespoons unsalted butter
  • ½ teaspoon salt
  • 5 6-oz confit duck legs
  • grated Pecorino Romano
  • ½ cup finely grated Pecorino Romano
  • ½ teaspoon fresh thyme
  • + 9 more ingredients
    • 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
    • 3 pounds Swiss chard
    • ½ teaspoon fresh sage
    • ¾ pound Yukon Gold potatoes
    • 1 nutmeg

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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