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Recipe details
Egg Skillet with Camembert and Roman-Style Semolina Gnocchi
Fresh Roman-style semolina gnocchi are simmered and lightly crisped, then served with Camembert, Parmesan, and an egg cooked to 71°C.
≈ 123 kcal/100 g · ≈ 123 kcal/serving
25 minEasyItalian
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
Baby spinach45 g
Cooking oil5 ml
Salt0.7 g
Ground black pepper0.3 g
Cookware and utensils
10-inch lidded skillet
Cutting board
Chef’s knife
Spatula
Small bowl
Directions
01
Cut the Camembert wheel into 6 small wedges.
Products
Young Camembert wheel — 42 g
Action
Cut
Time
2 min
Temperature
Room temperature
02
Heat the oil in the skillet over medium heat.
Products
Cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 350°F / 175°C
03
Wilt the spinach in the skillet with the salt and pepper.
Products
Baby spinach — 45 g; Salt — 0.7 g; Ground black pepper — 0.3 g
Action
Wilt
Time
2 min
Temperature
Medium heat
04
Arrange the fresh Roman-Style Semolina Gnocchi over the spinach.
Products
Roman-Style Semolina Gnocchi — 140 g
Action
Arrange
Time
1 min
Temperature
Medium heat
05
Add 2 tablespoons of water and cover the skillet.
Products
No products at this step
Action
Cover
Time
1 min
Temperature
Medium heat
06
Braise the gnocchi for 8 minutes until tender.
Products
Roman-Style Semolina Gnocchi — 140 g
Action
Braise
Time
8 min
Temperature
Medium-low heat
07
Make one well and crack the egg into it.
Products
Large egg — 1 pcs
Action
Crack
Time
1 min
Temperature
Medium-low heat
08
Place the Camembert wedges around the egg.
Products
Young Camembert wheel — 42 g
Action
Place
Time
1 min
Temperature
Medium-low heat
09
Cover and braise until the egg white reaches 160°F / 71°C and the cheese softens.
Products
Large egg — 1 pcs; Young Camembert wheel — 42 g
Action
Braise
Time
7 min
Temperature
Medium-low heat; egg white at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available