When you start with great ingredients, you don't need to do a lot to them. This Gorgonzola cheese sauce is a perfect example. It's made with heavy cream, fresh chopped parsley, and Gorgonzola cheese. That's it. It's simple, versatile, quick to make, and tastes out of this world. Gorgonzola cream sauce can be added to many kinds of pasta like potato or ricotta gnocchi, pappardelle, or fettuccini, and it's also nice over some grilled chicken or filet.
Gorgonzola cheese is an Italian blue cheese made from unskimmed cow's milk. There are only 29 dairies in the world that make it, primarily in Piedmont and Lombardy. There are two kinds of Gorgonzola cheese: One is mild and creamy, and the other is harder, crumbly, and pungent. I used the latter for this Gorgonzola cream sauce, but they both taste fantastic.
To make Gorgonzola cream sauce, simply add 1 ½ cups heavy cream, 2 ounces of Gorgonzola cheese, and 1 tablespoon of finely chopped parsley to a medium-sized, non-stick skillet. Let the sauce come to a gentle boil and then lower the heat. Allow the sauce to simmer for 15-20 minutes, stirring often until it's thick enough to coat the back of your spoon.
I served this Gorgonzola cream sauce over ricotta gnocchi topped with caramelized onions.
Gorgonzola Cream Sauce
- 1½ cups heavy cream
- 2 ounces Gorgonzola cheese crumbled
- 1 TBSP finely chopped parsley
- a few cracks of black pepper (optional)
- To make Gorgonzola cream sauce, add 1 ½ cups heavy cream, 2 ounces of Gorgonzola cheese, and 1 tablespoon finely chopped parsley to a medium-sized non-stick skillet.
- Heat the sauce on high and let it come to a gentle boil. Make sure to keep an eye on it as the cream can boil over quickly.
- Lower the heat and let the sauce simmer for 15-20 minutes, stirring often until it's thick enough to coat the back of your spoon.
- Serve over your favorite pasta, grilled chicken, or beef.
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