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Recipe details
Baked egg kebabs with Camembert and Roman-Style Semolina Gnocchi
Savory baked egg kebabs made from chopped fresh Roman-style semolina gnocchi, young Camembert, and spices, shaped into compact logs with browned, crisp edges.
≈ 209 kcal/100 g · ≈ 122 kcal/serving
45 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.
Roman-Style Semolina Gnocchi120 g
Young Camembert wheel45 g
Large egg1 pcs
Neutral cooking oil5 g
Ground cumin1 g
Paprika0.5 g
Salt1.5 g
Black pepper0.5 g
Cookware and utensils
Medium pot
Baking sheet
Parchment paper
Mixing bowl
Fork
Knife
Directions
01
Preheat the oven to 425°F / 220°C and line the baking sheet with parchment.
Products
No products at this step
Action
Preheat and line
Time
10 min
Temperature
425°F / 220°C
02
Boil the fresh Roman-style semolina gnocchi in water until just tender.
Products
Roman-Style Semolina Gnocchi — 120 g
Action
Boil
Time
8 min
Temperature
Boiling water, 212°F / 100°C
03
Drain the gnocchi thoroughly and cool them for 5 minutes.
Products
Roman-Style Semolina Gnocchi — 120 g
Action
Cool
Time
5 min
Temperature
Room temperature cooling
04
Chop the cooled gnocchi into small pieces.
Products
Roman-Style Semolina Gnocchi — 120 g
Action
Chop
Time
3 min
Temperature
Room temperature
05
Whisk the egg, cumin, paprika, salt, and pepper in the mixing bowl.
Products
Large egg — 1 pcs; Ground cumin — 1 g; Paprika — 0.5 g; Salt — 1.5 g; Black pepper — 0.5 g
Action
Whisk
Time
2 min
Temperature
Room temperature
06
Fold the chopped gnocchi and Camembert into the egg mixture.
Products
Roman-Style Semolina Gnocchi — 120 g; Young Camembert wheel — 45 g; Large egg — 1 pcs
Action
Fold
Time
3 min
Temperature
Room temperature
07
Shape the mixture into three compact kebab-style logs on the parchment.
Products
Roman-Style Semolina Gnocchi — 120 g; Young Camembert wheel — 45 g; Large egg — 1 pcs
Action
Shape
Time
3 min
Temperature
Room temperature
08
Brush the logs with the oil.
Products
Neutral cooking oil — 5 g
Action
Brush
Time
1 min
Temperature
Room temperature
09
Bake the kebabs until browned, firm, and at least 160°F / 71°C in the center.
Products
Roman-Style Semolina Gnocchi — 120 g; Young Camembert wheel — 45 g; Large egg — 1 pcs
Action
Bake
Time
10 min
Temperature
425°F / 220°C; center at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
