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Recipe details
Broiled egg with Roman-Style Semolina Gnocchi, Camembert, and Garlic
A savory broiled egg served over fresh Roman-Style Semolina Gnocchi with browned edges, garlic, and bubbling young Camembert.
≈ 200 kcal/100 g · ≈ 117 kcal/serving
20 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 Gnocchi140 g
Young Camembert wheel42 g
Large egg1 pcs
Garlic clove1 pcs
Cooking oil5 ml
Salt0.7 g
Ground black pepper0.3 g
Cookware and utensils
Oven-safe shallow skillet or small baking dish
Chef’s knife
Cutting board
Spatula
Oven mitts
Directions
01
Heat the broiler to high and position the rack 6 inches from the element.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
High broiler, about 500°F / 260°C
02
Rub the garlic over the bottom of the oven-safe skillet.
Products
Garlic clove — 1 pcs
Action
Rub
Time
1 min
Temperature
Room temperature
03
Coat the skillet with the oil.
Products
Cooking oil — 5 ml
Action
Coat
Time
1 min
Temperature
Room temperature
04
Spread the fresh Roman-Style Semolina Gnocchi in the skillet and season with salt and pepper.
Products
Roman-Style Semolina Gnocchi — 140 g; Salt — 0.7 g; Ground black pepper — 0.3 g
Action
Spread
Time
1 min
Temperature
Room temperature
05
Grill the gnocchi until the edges begin to brown.
Products
Roman-Style Semolina Gnocchi — 140 g
Action
Grill
Time
5 min
Temperature
High broiler, about 500°F / 260°C
06
Arrange the Camembert wedges around the center of the skillet.
Products
Young Camembert wheel — 42 g
Action
Arrange
Time
1 min
Temperature
Hot skillet
07
Crack the egg into the center of the skillet.
Products
Large egg — 1 pcs
Action
Crack
Time
1 min
Temperature
Hot skillet
08
Grill until the cheese bubbles and the egg reaches 160°F / 71°C.
Products
Large egg — 1 pcs; Young Camembert wheel — 42 g
Action
Grill
Time
5 min
Temperature
High broiler, about 500°F / 260°C; egg at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available