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Recipe details
Egg and Camembert Flatbread with Tomato and Roman-Style Semolina Gnocchi
A thin skillet-cooked flatbread made from fresh Roman-style semolina gnocchi, bound with egg and topped with tomato and melting young Camembert. A quick dinner idea, ready in 25 minutes.
≈ 84 kcal/100 g · ≈ 131 kcal/serving
25 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 Gnocchi, fresh, smooth, no filling120 g
Young Camembert wheel50 g
large egg50 g
ripe tomato100 g
neutral cooking oil5 ml
fine salt0.7 g
black pepper0.2 g
Cookware and utensils
10-inch nonstick skillet
mixing bowl
whisk
spatula
knife
Directions
01
Dice the tomato and slice the young Camembert wheel.
Products
ripe tomato — 100 g; Young Camembert wheel — 50 g
Action
Dice and slice
Time
3 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
Spread the fresh Roman-Style Semolina Gnocchi in the skillet and press it into a single thin round.
Products
Roman-Style Semolina Gnocchi, fresh, smooth, no filling — 120 g
Action
Press
Time
4 min
Temperature
Medium heat
05
Pour the seasoned egg over the gnocchi round.
Products
large egg — 50 g
Action
Pour
Time
1 min
Temperature
Medium heat
06
Arrange the tomato and Camembert over the egg-coated round.
Products
ripe tomato — 100 g; Young Camembert wheel — 50 g
Action
Arrange
Time
2 min
Temperature
Medium heat
07
Cover the skillet and cook until the egg reaches 160°F / 71°C and the Camembert melts.
