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Butternut Squash Gnocchi With Duck Confit And Swiss Chard

2 faves
Nutrition per serving    (USDA % daily values)
CAL
384
FAT
37%
CHOL
30%
SOD
47%

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Ingredients for 6 servings

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)

Accompaniment: grated Pecorino Romano

Special equipment: a potato ricer or a food mill fitted with fine disk

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