Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

Ingredients

  • ¾ pound Yukon Gold potatoes
  • ½ teaspoon fresh thyme
  • 1 nutmeg
  • ¾ cup all-purpose flour
  • 5 6-oz confit duck legs
  • 1/8 teaspoon white pepper
  • 1 large egg
  • + 9 more ingredients
    • 5 tablespoons unsalted butter
    • 3 pounds Swiss chard
    • ½ teaspoon salt
    • ½ teaspoon fresh sage
    • ½ cup finely grated Pecorino Romano
    • grated Pecorino Romano
    • 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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