Castelmagno fondue: the sauce for gnocchi
An Italian-style fondue made with Castelmagno cheese, cream, and egg yolks, prepared in a water bath: the perfect sauce to serve over gnocchi. For 4 peopl…
This Castelmagno fondue, with its fragrant and salty aroma, is the perfect sauce for gnocchi, just as it is traditionally prepared in the Cuneo region. It is gently cooked in a bain-marie and served immediately.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting20 min
- Total45 min
- DifficultyMedium
- Cooking methodwater bath
Ingredients
people
- $0.49
- $0.32
Directions
- Finely grate the cheese to make it melt more easily, then place it in a small, high-sided pot and cover it with cream. ≈ 8 min
- Place the pot in a water bath over low heat and stir until the cheese is completely melted and the mixture has incorporated a little air (you’ll hear the characteristic sound when you shake the spoon). ≈ 4 min
- Once the mixture is perfectly smooth, turn off the heat and add the beaten egg yolk with a splash of water, while continuing to stir. Then, return to the bain-marie for about 1 minute.
- Use the fondue immediately, within the minutes following its preparation, as it thickens quickly when it cools.
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