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Recipe details
Egg roulade with Roman-Style Semolina Gnocchi, Young Camembert, and Tomato
A thin egg roulade filled with warmed Roman-style semolina gnocchi, softened tomato, and melting young Camembert.
≈ 84 kcal/100 g · ≈ 131 kcal/serving
25 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 Gnocchi100 g
Young Camembert wheel40 g
Large egg1 pcs
Tomato100 g
Cooking oil5 ml
Fine salt0.5 g
Black pepper0.2 g
Cookware and utensils
Nonstick skillet
Spatula
Small bowl
Fork
Knife
Cutting board
Directions
01
Slice the Roman-Style Semolina Gnocchi and tomato on a cutting board.
Products
Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g
Action
Slice
Time
3 min
Temperature
Room temperature
02
Beat the egg with half the salt and pepper in a small bowl.
Products
Large egg — 1 pcs; Fine salt — 0.5 g; Black pepper — 0.2 g
Action
Beat
Time
2 min
Temperature
Room temperature
03
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
04
Cook the gnocchi and tomato in the skillet until the tomato softens and the gnocchi is hot.
Products
Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g
Action
Cook
Time
6 min
Temperature
Medium heat, about 350°F / 175°C
05
Transfer the gnocchi and tomato to a plate.
Products
Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g
Action
Transfer
Time
1 min
Temperature
Hot
06
Pour the beaten egg into the skillet.
Products
Large egg — 1 pcs
Action
Pour
Time
1 min
Temperature
Medium heat, about 350°F / 175°C
07
Cook the egg until the surface is nearly set but still slightly moist.
Products
Large egg — 1 pcs
Action
Cook
Time
3 min
Temperature
Medium-low heat, about 325°F / 165°C
08
Place the gnocchi, tomato, and Camembert strips across the center of the egg.
Products
Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g; Young Camembert wheel — 40 g
Action
Place
Time
1 min
Temperature
Hot
09
Roll the egg over the filling with the spatula.
Products
Large egg — 1 pcs; Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g; Young Camembert wheel — 40 g
Action
Roll
Time
2 min
Temperature
Medium-low heat, about 325°F / 165°C; egg must reach 160°F / 71°C
10
Rest the roulade on the plate before serving.
Products
Large egg — 1 pcs; Roman-Style Semolina Gnocchi — 100 g; Tomato — 100 g; Young Camembert wheel — 40 g
Action
Rest
Time
4 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
