Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

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