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Butternut Squash Gnocchi with Duck Confit and Swiss Chard
EPICURIOUS15Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. butternut squash (halved lengthwise and seeded)
- 3/4 lb. yukon gold potatoes
- 1 large egg (lightly beaten)
- 1/2 cup pecorino romano (finely grated, 1 1/2 oz)
- 1/2 tsp. chopped fresh thyme (finely)
- 1/2 tsp. chopped fresh sage (finely)
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 pinch nutmeg
- 3/4 cup all purpose flour (plus additional for dusting)
- 30 oz. confit duck legs
- 5 Tbsp. unsalted butter
- 1 stem ribs
- 3 lb. Swiss chard
- 1/2 tsp. salt
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