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Recipe details
Savory Egg Patties with Roman-Style Semolina Gnocchi, Camembert, and Parmesan
Pan-fried savory patties of chopped Roman-style semolina gnocchi, egg, Camembert, and Parmesan with browned edges and a tender center.
≈ 110 kcal/100 g · ≈ 127 kcal/serving
30 minMediumItalian
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 Gnocchi, fresh, smooth, no filling120 g
Young Camembert wheel45 g
large egg50 g
fresh spinach60 g
neutral cooking oil5 ml
fine salt0.7 g
black pepper0.2 g
Cookware and utensils
10-inch nonstick skillet
mixing bowl
fork
spatula
knife
plate
Directions
01
Slice the young Camembert wheel.
Products
Young Camembert wheel — 45 g
Action
Slice
Time
2 min
Temperature
Room temperature
02
Whisk the egg with the salt and black pepper in the mixing bowl.
Products
large egg — 50 g; fine salt — 0.7 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
Room temperature
03
Heat the oil in the skillet over medium heat.
Products
neutral 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
fresh spinach — 60 g
Action
Wilt
Time
3 min
Temperature
Medium heat
05
Transfer the spinach to the plate.
Products
fresh spinach — 60 g
Action
Transfer
Time
1 min
Temperature
Warm
06
Coat the fresh Roman-Style Semolina Gnocchi with the whisked egg.
Products
Roman-Style Semolina Gnocchi, fresh, smooth, no filling — 120 g; large egg — 50 g
Action
Coat
Time
2 min
Temperature
Room temperature
07
Divide the coated gnocchi into two compact oval cakes in the skillet.
Products
Roman-Style Semolina Gnocchi, fresh, smooth, no filling — 120 g; large egg — 50 g
Action
Divide
Time
3 min
Temperature
Medium heat
08
Cook the cakes until their bottoms are golden.
Products
Roman-Style Semolina Gnocchi, fresh, smooth, no filling — 120 g
Action
Cook
Time
5 min
Temperature
Medium heat
09
Turn the cakes with the spatula.
Products
Roman-Style Semolina Gnocchi, fresh, smooth, no filling — 120 g
Action
Turn
Time
1 min
Temperature
Medium heat
10
Top one cake with the spinach and Camembert
Products
fresh spinach — 60 g; Young Camembert wheel — 45 g
Action
Assemble
Time
1 min
Temperature
Medium heat
11
place the second cake on top
Products
fresh spinach — 60 g; Young Camembert wheel — 45 g
Action
Assemble
Time
1 min
Temperature
Medium heat
12
Cover the skillet and heat the sandwich until the egg reaches 160°F / 71°C and the Camembert melts.
Products
large egg — 50 g; Young Camembert wheel — 45 g
Action
Melt
Time
6 min
Temperature
Covered skillet, low heat; egg 160°F / 71°C
13
Serve the sandwich immediately.
Products
No products at this step
Action
Serve
Time
2 min
Temperature
Hot
Recipe sources
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