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Recipe details
Stovetop Egg Casserole with Roman-Style Semolina Gnocchi, Young Camembert, and Spinach
A firm, sliceable stovetop egg casserole with warmed Roman-style semolina gnocchi, wilted spinach, and young Camembert.
≈ 87 kcal/100 g · ≈ 127 kcal/serving
30 minMediumOther
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 Gnocchi100 g
Young Camembert wheel40 g
Large egg1 pcs
Baby spinach60 g
Water30 ml
Cooking oil5 ml
Fine salt0.5 g
Black pepper0.2 g
Cookware and utensils
10-inch lidded skillet
Small saucepan
Small bowl
Whisk
Spatula
Knife
Cutting board
Directions
01
Chop the spinach and Camembert on a cutting board.
Products
Baby spinach — 60 g; Young Camembert wheel — 40 g
Action
Chop
Time
3 min
Temperature
Room temperature
02
Whisk the egg, water, salt, and pepper in a small bowl.
Products
Large egg — 1 pcs; Water — 30 ml; Fine salt — 0.5 g; Black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
Room temperature
03
Heat the oil in the lidded skillet over medium heat.
Products
Cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
04
Wilt the spinach in the skillet.
Products
Baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
05
Boil water in the saucepan.
Products
Water — 30 ml
Action
Boil
Time
3 min
Temperature
Boiling, 212°F / 100°C
06
Warm the Roman-Style Semolina Gnocchi in the boiling water until pliable.
Products
Roman-Style Semolina Gnocchi — 100 g; Water — 30 ml
Action
Warm
Time
4 min
Temperature
Boiling, 212°F / 100°C
07
Drain the gnocchi.
Products
Roman-Style Semolina Gnocchi — 100 g; Water — 30 ml
Action
Drain
Time
1 min
Temperature
Hot
08
Arrange the gnocchi over the spinach in the skillet.
