Butternut Squash Gnocchi with Duck Confit and Swiss Chard

Ingredients

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

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