Butternut Squash Gnocchi with Duck Confit and Swiss Chard

Epicurious
20
15
105

Ingredients

1 1/2 pounds butternut squash (halved lengthwise and seeded)
3/4 pounds yukon gold potatoes
1 large eggs (lightly beaten)
1/2 cups pecorino romano cheese (finely grated, 1 1/2 oz)
1/2 teaspoons chopped fresh thyme (finely)
1/2 teaspoons chopped fresh sage (finely)
1/2 teaspoons salt
1/8 teaspoons white pepper
1 pinch nutmeg
3/4 cups all-purpose flour (plus additional for dusting)
30 ounces confit duck leg
5 tablespoons unsalted butter
1 stem rib
3 pounds swiss chard
1/2 teaspoons salt
Read Directions