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Recipe details
Roman-Style Semolina Gnocchi with Egg, Cream, and Camembert
Fresh Roman-Style Semolina Gnocchi are coated in a warm egg-and-cream sauce with softened young Camembert, salt, and black pepper. The sauce is thickened gently without baking or broiling. A quick dinner idea, ready in 25 minutes.
≈ 47 kcal/100 g · ≈ 279 kcal/serving
25 minMediumItalian
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.
Roman-Style Semolina Gnocchi140 g
Young Camembert wheel55 g
Large egg1 pcs
Heavy cream60 ml
Water480 ml
Salt1.5 g
Black pepper0.3 g
Cookware and utensils
Medium saucepan
Heatproof mixing bowl
Whisk
Colander
Directions
01
Bring the water and half the salt to a gentle boil in the saucepan.
Products
Water — 480 ml; Salt — 1.5 g
Action
Boil
Time
5 min
Temperature
212°F / 100°C
02
Add the fresh Roman-Style Semolina Gnocchi to the saucepan.
Products
Roman-Style Semolina Gnocchi — 140 g
Action
Cook
Time
3 min
Temperature
Gentle simmer
03
Whisk the egg, cream, remaining salt, and pepper in the mixing bowl.
Products
Large egg — 1 pcs; Heavy cream — 60 ml; Salt — 1.5 g; Black pepper — 0.3 g
Action
Whisk
Time
2 min
Temperature
Room temperature
04
Drain the gnocchi in the colander and return them to the warm saucepan.
Products
Roman-Style Semolina Gnocchi — 140 g
Action
Drain
Time
2 min
Temperature
Hot
05
Add small pieces of the young Camembert wheel to the gnocchi.
Products
Young Camembert wheel — 55 g; Roman-Style Semolina Gnocchi — 140 g
Action
Add
Time
1 min
Temperature
Hot saucepan, burner off
06
Pour the egg-and-cream mixture into the saucepan while stirring continuously.
Products
Large egg — 1 pcs; Heavy cream — 60 ml
Action
Emulsify
Time
2 min
Temperature
Residual heat
07
Set the saucepan over low heat and stir until the sauce thickens and reaches 160°F / 71°C.
Products
Large egg — 1 pcs; Heavy cream — 60 ml; Young Camembert wheel — 55 g
Action
Heat
Time
5 min
Temperature
Low heat; sauce 160°F / 71°C
08
Transfer the coated gnocchi to a serving bowl.
Products
Roman-Style Semolina Gnocchi — 140 g; Young Camembert wheel — 55 g; Large egg — 1 pcs; Heavy cream — 60 ml
Action
Serve
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
