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Recipe details
Savory Roman-Style Semolina Gnocchi Rolls with Egg, Spinach, and Camembert
Fresh Roman-Style Semolina Gnocchi are softened, layered with seasoned spinach and egg, filled with young Camembert, rolled, and baked as individual savory portions. A dinner idea with ingredients and cooking steps in one place.
≈ 131 kcal/100 g · ≈ 141 kcal/serving
48 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.
Fresh Roman-Style Semolina Gnocchi120 g
Young Camembert wheel45 g
Large egg50 g
Fresh spinach50 g
Neutral cooking oil7 ml
Salt0.7 g
Black pepper0.3 g
Cookware and utensils
Small saucepan
Rolling pin
Chef’s knife
Cutting board
Small skillet
Baking sheet
Parchment paper
Pastry brush
Mixing bowl
Directions
01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
400°F (200°C)
02
Warm the oil in a small skillet over medium heat.
Products
Neutral cooking oil — 7 ml
Action
Heat
Time
2 min
Temperature
Medium heat
03
Wilt the spinach in the skillet
Products
Fresh spinach — 50 g; Salt — 0.7 g; Black pepper — 0.3 g
Action
Wilt and season
Time
2 min
Temperature
Medium heat
04
season it with salt and pepper
Products
Fresh spinach — 50 g; Salt — 0.7 g; Black pepper — 0.3 g
Action
Wilt and season
Time
2 min
Temperature
Medium heat
05
Beat the egg in a bowl and mix in the warm spinach.
Products
Large egg — 50 g; Fresh spinach — 50 g
Action
Mix
Time
2 min
Temperature
Room temperature
06
Simmer the fresh Roman-Style Semolina Gnocchi in lightly salted water until pliable but not falling apart.
Products
Fresh Roman-Style Semolina Gnocchi — 120 g
Action
Simmer
Time
4 min
Temperature
Gentle simmer
07
Drain the gnocchi and lay them in overlapping strips on parchment.
Products
Fresh Roman-Style Semolina Gnocchi — 120 g
Action
Arrange
Time
3 min
Temperature
Warm
08
Spread the spinach-and-egg mixture over the gnocchi and place the Camembert slices in a line along one edge.
Products
Fresh spinach — 50 g; Large egg — 50 g; Young Camembert wheel — 45 g
Action
Fill
Time
4 min
Temperature
Room temperature
09
Roll the gnocchi sheet tightly around the filling and place the seam underneath on the baking sheet.
Products
Fresh Roman-Style Semolina Gnocchi — 120 g; Young Camembert wheel — 45 g; Large egg — 50 g; Fresh spinach — 50 g
Action
Roll
Time
3 min
Temperature
Room temperature
10
Bake the roll until the center reaches 160°F (71°C).
Products
Fresh Roman-Style Semolina Gnocchi — 120 g; Young Camembert wheel — 45 g; Large egg — 50 g; Fresh spinach — 50 g
Action
Bake
Time
17 min
Temperature
400°F (200°C); center 160°F (71°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
