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Gorgonzola Sauce Recipe

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This recipe for Gorgonzola Sauce is from Now We're Cooking!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb gorgonzola, kept at room temperature for 6 hours
1/3 cup milk
3 tbsp butter
salt
1/2 cup heavy cream
1/3 cup Parmesan, freshly grated, plus some for the table
Directions:
Directions:
Use a large pan so the pasta or gnocchi can be added directly to the sauce.

Put the gorgonzola, milk, butter, and one or two pinches of salt and turn on the heat to low. Stir with a wooden spoon, mashing the cheese with the back of the spoon. As the cheese begins to dissolve, incorporate the milk and butter into the sauce. Cook for a few minutes until the sauce has a dense, creamy consistency. Take off the heat at this point until the moment you are nearly ready to drain your pasta/gnocchi. Bear in mind that if you are using freshly made pasta, it will cook in seconds and the sauce needs a minute to reheat.

Shortly before the pasta is cooked, add the heavy cream to the sauce and stir over medium-low heat until it is partly reduced. Add the cooked pasta or gnocchi and toss with the sauce. Add the 1/3 cup grated Parmesan and toss thoroughly to melt it. Serve immediately with additional grated cheese on the side.
Personal Notes:
Personal Notes:
This is a very rich sauce, so have a side that will lighten up the meal.

I have added mushrooms to this sauce with great success by sauteing them in butter and olive oil prior to the first step in the recipe.

 

 

 

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