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Recipe details
Egg curry with Camembert and Roman-Style Semolina Gnocchi
A one-pan savory egg curry in which tender fresh Roman-style semolina gnocchi simmer with onion, spices, and young Camembert before a softly set egg is added.
≈ 81 kcal/100 g · ≈ 192 kcal/serving
35 minEasyOther
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 Gnocchi120 g
Young Camembert wheel50 g
Large egg1 pcs
Small yellow onion, finely diced60 g
Neutral cooking oil5 g
Mild curry powder1 g
Paprika0.5 g
Salt1.5 g
Black pepper0.5 g
Water120 ml
Cookware and utensils
Medium nonstick skillet
Small saucepan
Knife
Cutting board
Wooden spoon
Directions
01
Heat the oil in a medium skillet over medium heat.
Products
Neutral cooking oil — 5 g
Action
Heat
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
02
Cook the diced onion until translucent and lightly golden.
Products
Small yellow onion, finely diced — 60 g
Action
Cook
Time
6 min
Temperature
Medium heat
03
Stir the curry powder, paprika, salt, and pepper into the onion.
Products
Mild curry powder — 1 g; Paprika — 0.5 g; Salt — 1.5 g; Black pepper — 0.5 g
Action
Stir
Time
1 min
Temperature
Medium heat
04
Pour the water into the skillet.
Products
Water — 120 ml
Action
Pour
Time
1 min
Temperature
Medium heat
05
Add the fresh Roman-style semolina gnocchi and simmer until tender.
Products
Roman-Style Semolina Gnocchi — 120 g
Action
Simmer
Time
10 min
Temperature
Gentle simmer, about 195°F / 90°C
06
Stir in the young Camembert until it melts into a creamy sauce.
Products
Young Camembert wheel — 50 g
Action
Melt
Time
4 min
Temperature
Low heat
07
Crack the egg into the center of the skillet.
Products
Large egg — 1 pcs
Action
Crack
Time
1 min
Temperature
Low heat
08
Cover the skillet and cook until the egg white is fully set and the center reaches 160°F / 71°C.
Products
Large egg — 1 pcs
Action
Steam-cook
Time
8 min
Temperature
Covered low heat; egg center 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
