Butternut Squash Gnocchi with Duck Confit and Swiss Chard

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

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