Butternut Squash Gnocchi with Duck Confit and Swiss Chard

Name: Butternut Squash Gnocchi with Duck Confit and Swiss Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 680 grams butternut squash, halved lengthwise and seeded; 850 grams confit duck legs; 1 large egg, lightly beaten; 1 teaspoons finely chopped fresh sage; 1 teaspoons finely chopped fresh thyme; 1 pinch Pinch of nutmeg; 43 grams 1/2 cup finely grated Pecorino Romano; 6 servings Accompaniment: grated Pecorino Romano; 1 teaspoons salt; 1 kilograms Swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried); 5 Tbsps unsalted butter; 0 teaspoons white pepper; 340 grams Yukon Gold potatoes

Butternut Squash Gnocchi with Duck Confit and Swiss Chard might be just the main course you are searching for. This recipe makes 6 servings with 578 calories, 46g of protein, and 32g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. Head to the store and pick up pecorino romano, butter, egg, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 500°F.

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Potato

Squash

Equipment you will use

Baking Pan

Oven

Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more.

Ingredients you will need

Potato

Squash

Equipment you will use

Cutting Board

Oven

When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl. Measure out 3/4 cup purée and put in another bowl (reserve remainder for another use).

Ingredients you will need

Squash

Equipment you will use

Potato Ricer

Bowl

Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash.

Ingredients you will need

Potato

Squash

Equipment you will use

Potato Ricer

Bowl

Spread squash-potato purée in another shallow baking pan and cool completely.

Ingredients you will need

Potato

Spread

Squash

Equipment you will use

Baking Pan

Return purée to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg.

Ingredients you will need

White Pepper

Cheese

Nutmeg

Thyme

Sage

Salt

Egg

Equipment you will use

Bowl

Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky).

Ingredients you will need

Dough

All Purpose Flour

Turn dough out onto a floured cutting board and cut into 3 portions. Gently roll each portion into a long log about 3/4 inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Cutting Board

Cut each log into 3/4-inch pieces with a floured knife.

Equipment you will use

Knife

Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.

Ingredients you will need

Gnocchi

Dough

Equipment you will use

Kitchen Towels

Cook duck legs, skin sides down, in batches in a large heavy skillet over moderate heat, turning once, until browned and some of fat is rendered, about 5 minutes.

Ingredients you will need

Duck Leg

Equipment you will use

Frying Pan

Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

Frying Pan

When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces.

Ingredients you will need

Whole Duck

Meat

Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat. Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes. (Gnocchi will float to top after about 1 1/2 minutes.)

Ingredients you will need

Gnocchi

Butter

Water

Equipment you will use

Frying Pan

Pot

Transfer as cooked with a slotted spoon to butter in skillet.

Ingredients you will need

Butter

Equipment you will use

Slotted Spoon

Frying Pan

Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt. Cook, covered, just until wilted, 2 to 3 minutes.

Ingredients you will need

Butter

Swiss Chard

Salt

Equipment you will use

Sauce Pan

While chard is wilting, heat reserved duck fat in skillet over moderately high heat until hot but not smoking, then sauté duck, stirring frequently, until lightly browned, 2 to 3 minutes.

Ingredients you will need

Duck Fat