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Recipe details
Roman-Style Semolina Gnocchi Hash with Camembert and Egg
A one-pan savory hash of browned Roman-style semolina gnocchi, translucent onion, melted young Camembert, and a set egg.
≈ 212 kcal/100 g · ≈ 266 kcal/serving
30 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 Gnocchi150 g
Young Camembert wheel70 g
Large egg1 pcs
Small yellow onion60 g
Neutral cooking oil1 tbsp
Fine salt1.5 g
Ground black pepper0.3 g
Cookware and utensils
Chef's knife
Cutting board
Nonstick skillet with lid
Spatula
Directions
01
Dice the onion into small pieces.
Products
Small yellow onion — 60 g
Action
Dice
Time
3 min
Temperature
room temperature
02
Cut the young Camembert into small cubes.
Products
Young Camembert wheel — 70 g
Action
Cube
Time
2 min
Temperature
room temperature
03
Heat the oil in a nonstick skillet over medium heat.
Products
Neutral cooking oil — 1 tbsp
Action
Heat
Time
2 min
Temperature
medium heat, about 350°F / 175°C
04
Sauté the onion with the salt until translucent and lightly golden.
Products
Small yellow onion — 60 g; Fine salt — 1.5 g
Action
Sauté
Time
6 min
Temperature
medium heat
05
Add the Roman-style semolina gnocchi and pepper
Products
Roman-Style Semolina Gnocchi — 150 g; Ground black pepper — 0.3 g
Action
Fry
Time
4 min
Temperature
medium heat
06
fry until the cut surfaces are browned
Products
Roman-Style Semolina Gnocchi — 150 g; Ground black pepper — 0.3 g
Action
Fry
Time
4 min
Temperature
medium heat
07
Scatter the Camembert cubes over the hash.
Products
Young Camembert wheel — 70 g
Action
Scatter
Time
1 min
Temperature
warm
08
Make one well in the center of the hash with a spatula.
Products
No products at this step
Action
Make a well
Time
1 min
Temperature
hot
09
Crack the egg into the well.
Products
Large egg — 1 pcs
Action
Crack
Time
1 min
Temperature
raw
10
Cover the skillet and cook until the Camembert melts, the whites set, and the egg reaches 160°F / 71°C internally.
Products
Young Camembert wheel — 70 g; Large egg — 1 pcs
Action
Cover-cook
Time
6 min
Temperature
medium-low heat; egg center 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
