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Recipe details
Skillet Egg with Roman-Style Semolina Gnocchi and Camembert
Fresh Roman-style semolina gnocchi are simmered, lightly crisped, and served with a pan-cooked egg and warm Camembert.
≈ 134 kcal/100 g · ≈ 209 kcal/serving
40 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry fusilli egg durum pasta56 g
fresh buffalo mozzarella ball100 g
fresh raw bratwurst link, chilled85 g
small zucchini, grated90 g
large egg50 g
olive oil15 ml
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Large pot
Colander
Nonstick skillet
Mixing bowl
Tongs
Spatula
Directions
01
Boil the fusilli in salted water until just tender, following the package time.
Products
dry fusilli egg durum pasta — 56 g; kosher salt — 1.5 g
Action
boil
Time
10 min
Temperature
boiling water
02
Drain the fusilli in a colander.
Products
dry fusilli egg durum pasta — 56 g
Action
drain
Time
2 min
Temperature
hot
03
Poach the bratwurst link in a covered skillet with a splash of water until its center reaches 160°F/71°C.
Products
fresh raw bratwurst link, chilled — 85 g
Action
cook
Time
12 min
Temperature
medium heat; 160°F/71°C internally
04
Squeeze excess moisture from the grated zucchini.
Products
small zucchini, grated — 90 g
Action
squeeze
Time
2 min
Temperature
room temperature
05
Beat the egg with the salt and pepper in a bowl.
Products
large egg — 50 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
beat
Time
1 min
Temperature
room temperature
06
Mix the fusilli, zucchini, torn buffalo mozzarella, and egg mixture.
Products
dry fusilli egg durum pasta — 56 g; small zucchini, grated — 90 g; fresh buffalo mozzarella ball — 100 g; large egg — 50 g
Action
mix
Time
2 min
Temperature
room temperature
07
Heat the olive oil in the nonstick skillet.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
08
Spoon the mixture into two compact cakes and cook them until the bottoms are golden.
Products
dry fusilli egg durum pasta — 56 g; small zucchini, grated — 90 g; fresh buffalo mozzarella ball — 100 g; large egg — 50 g
Action
fry
Time
5 min
Temperature
medium heat
09
Turn the cakes with a spatula and cook the second sides until set.
Products
dry fusilli egg durum pasta — 56 g; small zucchini, grated — 90 g; fresh buffalo mozzarella ball — 100 g; large egg — 50 g
Action
turn
Time
4 min
Temperature
medium heat
10
Plate the cakes with the cooked whole bratwurst link.
Products
fresh raw bratwurst link, chilled — 85 g
Action
plate
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available