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Recipe details

Egg and Camembert Tray Bake with Tomato and Roman-Style Semolina Gnocchi

EN RU

A spread-out savory tray bake with browned Roman-style semolina gnocchi, juicy tomato, set egg, and a melted Camembert center. An easy dinner recipe with step-by-step instructions.

≈ 55 kcal/100 g · ≈ 94 kcal/serving

32 minEasyOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Roman-Style Semolina Gnocchi180 g
Young Camembert wheel60 g
Large egg50 g
Ripe tomato120 g
Fine salt1.5 g
Ground black pepper0.3 g

Cookware and utensils

Rimmed sheet pan
Parchment paper
Mixing bowl
Whisk
Kitchen scale
Oven thermometer

Directions

01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
heat
Time
8 min
Temperature
425°F (220°C)
02
Line the sheet pan with parchment paper.
Products
No products at this step
Action
line
Time
1 min
Temperature
room temperature
03
Slice the tomato into thin rounds.
Products
Ripe tomato — 120 g
Action
slice
Time
3 min
Temperature
room temperature
04
Whisk the egg with the salt and black pepper.
Products
Large egg — 50 g; Fine salt — 1.5 g; Ground black pepper — 0.3 g
Action
whisk
Time
2 min
Temperature
room temperature
05
Arrange the Roman-Style Semolina Gnocchi and tomato in a single layer on the sheet pan.
Products
Roman-Style Semolina Gnocchi — 180 g; Ripe tomato — 120 g
Action
arrange
Time
3 min
Temperature
room temperature
06
Pour the beaten egg over the arranged gnocchi and tomato.
Products
Large egg — 50 g
Action
pour
Time
1 min
Temperature
room temperature
07
Set the Camembert wheel in the center of the tray.
Products
Young Camembert wheel — 60 g
Action
position
Time
1 min
Temperature
room temperature
08
Bake the tray until the egg reaches 160°F (71°C), the tomato edges brown, and the gnocchi are crisp.
Products
Large egg — 50 g; Ripe tomato — 120 g; Roman-Style Semolina Gnocchi — 180 g
Action
bake
Time
13 min
Temperature
425°F (220°C); egg at least 160°F (71°C)

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