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Recipe details
Stir-fried Roman-style semolina gnocchi with egg and Camembert
A quick skillet dish of fresh Roman-style semolina gnocchi tossed with softened onion and set egg, then topped with melted young Camembert. A quick dinner idea, ready in 25 minutes.
≈ 125 kcal/100 g · ≈ 133 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 Gnocchi150 g
Young Camembert wheel40 g
Large egg50 g
Yellow onion, finely chopped50 g
Neutral cooking oil5 ml
Salt1.5 g
Black pepper0.5 g
Cookware and utensils
Large nonstick skillet
Spatula
Bowl
Fork
Knife
Cutting board
Directions
01
Dice the onion and cut the Camembert into small pieces.
Products
Yellow onion, finely chopped — 50 g; Young Camembert wheel — 40 g
Action
Cut
Time
4 min
Temperature
Room temperature
02
Crack the egg into a bowl and beat it with the salt and pepper.
Products
Large egg — 50 g; Salt — 1.5 g; Black pepper — 0.5 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
Cook the onion in the skillet until softened.
Products
Yellow onion, finely chopped — 50 g
Action
Sauté
Time
4 min
Temperature
Medium heat, about 350°F / 175°C
05
Add the fresh Roman-style semolina gnocchi and toss them with the onion until lightly browned.
