Butternut Squash Gnocchi With Duck Confit And Swiss Chard
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Yukon Gold Potatoes1 large
Egg (lightly beaten)1 tsp
Salt1 tsp
White Pepper5 tbsps
Unsalted ButterDirections:
1
Form gnocchi: Preheat oven to 500°F
2
Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside
3
Roast vegetables in middle of oven until squash is tender, about 25 minutes
4
Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more
5
When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl
6
Measure out 3/4 cup purée and put in another bowl (reserve remainder for another use)
7
Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash
8
Spread squash-potato purée in another shallow baking pan and cool completely
9
Return purée to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg
10
Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky)
11
Turn dough out onto a floured cutting board and cut into 3 portions
12
Gently roll each portion into a long log about 3/4 inch thick
13
Cut each log into 3/4-inch pieces with a floured knife
14
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
15
Repeat with remaining pieces of dough
16
Preheat oven to 500°F
17
Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside
18
Roast vegetables in middle of oven until squash is tender, about 25 minutes
19
Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more
20
When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl
21
Measure out 3/4 cup purée and put in another bowl (reserve remainder for another use)
22
Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash
23
Spread squash-potato purée in another shallow baking pan and cool completely
24
Return purée to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg
25
Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky)
26
Turn dough out onto a floured cutting board and cut into 3 portions
27
Gently roll each portion into a long log about 3/4 inch thick
28
Cut each log into 3/4-inch pieces with a floured knife
29
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
30
Repeat with remaining pieces of dough
31
Prepare confit: 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
32
Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet
33
When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces
34
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
35
Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet
36
When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces
37
Cook gnocchi, chard, and duck: Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat
38
Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes
39
(Gnocchi will float to top after about 1 1/2 minutes
40
) Transfer as cooked with a slotted spoon to butter in skillet
41
Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt
42
Cook, covered, just until wilted, 2 to 3 minutes
43
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
44
Add chard, including any cooking liquid, and duck to gnocchi and cook over moderate heat, tossing gently, until heated through
45
Serve sprinkled with cheese
46
Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat
47
Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes
48
(Gnocchi will float to top after about 1 1/2 minutes
49
) Transfer as cooked with a slotted spoon to butter in skillet
50
Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt
51
Cook, covered, just until wilted, 2 to 3 minutes
52
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
53
Add chard, including any cooking liquid, and duck to gnocchi and cook over moderate heat, tossing gently, until heated through
54
Serve sprinkled with cheese