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Recipe details
Creamy Egg Skillet with Camembert and Roman-Style Semolina Gnocchi
Fresh Roman-style semolina gnocchi simmered with cream and Camembert, finished with an egg cooked to a safe set temperature.
≈ 23 kcal/100 g · ≈ 397 kcal/serving
35 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.
Ruffled Lasagne70 g
Yellow onion120 g
Neutral cooking oil10 g
Fine salt1.5 g
Black pepper0.3 g
Water1.5 L
Cookware and utensils
Large pot
12-inch skillet
Colander
Chef’s knife
Cutting board
Wooden spoon
Directions
01
Bring the water to a rolling boil in the pot.
Products
Water — 1.5 L
Action
Boil water
Time
8 min
Temperature
High heat
02
Season the boiling water with half of the salt.
Products
Fine salt — 1.5 g
Action
Season
Time
1 min
Temperature
Boiling
03
Cook the Ruffled Lasagne until just tender, following the package timing.
Products
Ruffled Lasagne — 70 g
Action
Boil pasta
Time
10 min
Temperature
Boiling water
04
Drain the pasta in the colander.
Products
Ruffled Lasagne — 70 g
Action
Drain
Time
1 min
Temperature
Hot
05
Slice the onion into thin half-moons.
Products
Yellow onion — 120 g
Action
Slice
Time
5 min
Temperature
Room temperature
06
Heat the oil in the skillet over medium heat.
Products
Neutral cooking oil — 10 g
Action
Heat oil
Time
2 min
Temperature
Medium heat
07
Cook the onion with the remaining salt until soft and lightly browned.
Products
Yellow onion — 120 g; Fine salt — 1.5 g
Action
Sauté onion
Time
7 min
Temperature
Medium heat
08
Add the drained pasta and black pepper to the skillet.
Products
Ruffled Lasagne — 70 g; Black pepper — 0.3 g
Action
Combine
Time
1 min
Temperature
Medium heat
09
Cook the mixture until the pasta edges are lightly crisp.
Products
Ruffled Lasagne — 70 g; Yellow onion — 120 g
Action
Crisp
Time
3 min
Temperature
Medium-high heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available