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Recipe details
Egg and Camembert Gratin with Roman-Style Semolina Gnocchi
A soft, spoonable gratin of Roman-style semolina gnocchi set in egg and topped with bubbling Camembert. An easy dinner recipe with step-by-step instructions.
≈ 139 kcal/100 g · ≈ 72 kcal/serving
35 minEasyFrench
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 Gnocchi180 g
Young Camembert wheel60 g
Large egg50 g
Fine salt1.5 g
Ground black pepper0.3 g
Cookware and utensils
Small saucepan
1-quart baking dish
Mixing bowl
Whisk
Kitchen scale
Oven thermometer
Directions
01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
heat
Time
8 min
Temperature
400°F (200°C)
02
Bring a small saucepan of lightly salted water to a boil.
Products
Fine salt — 1.5 g
Action
boil
Time
4 min
Temperature
boiling
03
Simmer the Roman-Style Semolina Gnocchi for 2 minutes
Products
Roman-Style Semolina Gnocchi — 180 g
Action
simmer
Time
2 min
Temperature
gentle simmer
04
drain it
Products
Roman-Style Semolina Gnocchi — 180 g
Action
simmer
Time
2 min
Temperature
gentle simmer
05
Whisk the egg with the salt and black pepper in a mixing bowl.
Products
Large egg — 50 g; Fine salt — 1.5 g; Ground black pepper — 0.3 g
Action
whisk
Time
2 min
Temperature
room temperature
06
Spread the gnocchi in the baking dish and pour the egg over it.
Products
Roman-Style Semolina Gnocchi — 180 g; Large egg — 50 g
Action
assemble
Time
2 min
Temperature
room temperature
07
Place the Camembert wheel on top of the gnocchi.
Products
Young Camembert wheel — 60 g
Action
top
Time
1 min
Temperature
room temperature
08
Bake the gratin until the egg reaches 160°F (71°C) and the Camembert is bubbling.
Products
Large egg — 50 g; Young Camembert wheel — 60 g
Action
bake
Time
15 min
Temperature
400°F (200°C); egg at least 160°F (71°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
