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1
Preheat oven to 500F.
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2
Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside.
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3
Roast vegetables in middle of oven until squash is tender, about 25 minutes.
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4
Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more.
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5
When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl.
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6
Measure out 3/4 cup puree and put in another bowl (reserve remainder for another use).
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7
Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash.
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8
Spread squash-potato puree in another shallow baking pan and cool completely.
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9
Return puree to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg.
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10
Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky).
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11
Turn dough out onto a floured cutting board and cut into 3 portions.
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12
Gently roll each portion into a long log about 3/4 inch thick.
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13
Cut each log into 3/4-inch pieces with a floured knife.
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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.
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15
Repeat with remaining pieces of dough.
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16
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.
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17
Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet.
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18
When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces.
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19
Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat.
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20
Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes.
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21
(Gnocchi will float to top after about 1 1/2 minutes.)
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22
Transfer as cooked with a slotted spoon to butter in skillet.
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23
Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt.
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24
Cook, covered, just until wilted, 2 to 3 minutes.
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25
While chard is wilting, heat reserved duck fat in skillet over moderately high heat until hot but not smoking, then saute duck, stirring frequently, until lightly browned, 2 to 3 minutes.
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26
Add chard, including any cooking liquid, and duck to gnocchi and cook over moderate heat, tossing gently, until heated through.
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27
Serve sprinkled with cheese.
