Name: Butternut Squash Gnocchi with Duck Confit and Swiss Chard
Yield: Makes 6 first-course servings
Ingredients: 1 (1 1/2-lb) butternut squash, halved lengthwise and seeded; 3/4 lb Yukon Gold potatoes; 1 large egg, lightly beaten; 1/2 cup finely grated Pecorino Romano (1 1/2 oz); 1/2 teaspoon finely chopped fresh thyme; 1/2 teaspoon finely chopped fresh sage; 1/2 teaspoon salt; 1/8 teaspoon white pepper; Pinch of nutmeg; 3/4 cup all-purpose flour plus additional for dusting; 5 (6-oz) confit duck legs; 5 tablespoons unsalted butter; 3 lb Swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried); 1/2 teaspoon salt; Accompaniment: grated Pecorino Romano; a potato ricer or a food mill fitted with fine disk

Image may contain Plant Vegetable Cabbage Food Kale and Produce

Butternut Squash Gnocchi with Duck Confit and Swiss ChardLisa Hubbard

Active time: 1 3/4 hr Start to finish: 2 1/2 hr

Cooks' note:

• Squash-potato purée can be made 1 day ahead, cooled completely, then chilled, covered. Bring to room temperature before proceeding.

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