Best Easy Gorgonzola Cream Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
12 servings (2 tablespoons/ 1 ½ cups)
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Calories
163 kcal
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Course
Condiments
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Cuisine
Italian
Best Easy Gorgonzola Cream Sauce Recipe
Description
The recipe for Best Easy Gorgonzola Cream Sauce starts by boiling heavy cream gently until it reduces and thickens to a consistency similar to a white sauce. Adding crumbled Gorgonzola cheese introduces its characteristic blue cheese tang and creaminess. Parmesan cheese adds a sharp, nutty undertone, balanced by seasoning with salt, black pepper, and fresh Italian parsley for a mild herbal note.
The sauce is rich and velvety, with the Gorgonzola imparting a distinctly smooth and tangy taste. The choice between Dolce and Piccante types of Gorgonzola affects the final flavor—Dolce providing a gentler, creamier presence, while Piccante offers a more robust and piquant character. The prolonged simmering of cream concentrates flavor and thickens the base for a luscious sauce texture.
This versatile sauce suits pasta dishes well, adding richness and depth without overwhelming other ingredients. It can also complement roasted vegetables or grilled meats. The fresh parsley adds brightness to balance the rich cheese flavors.
Refrigerate leftover sauce in airtight containers for up to 3-4 days, or freeze for 2-3 months. Reheat gently, thinning with cream or pasta water if needed to restore the right consistency.
Ingredients
- 2 cups heavy cream
- 3 ounces gorgonzola see notes for the best type of Gorgonzola to choose
- 1.5 tablespoons Parmesan Cheese freshly grated
- kosher salt about ¼ teaspoon each, to taste
- black pepper about ¼ teaspoon each, to taste
- 1.5 tablespoons flat-leaf parsley minced, Italian
Instructions
- Heat the heavy cream (2 cups) in a medium saucepan over medium-high heat until it reaches a full boil. Allow it to boil (not just simmer) for 45 to 50 minutes until it thickens, resembling the consistency of a white sauce. Remember to stir occasionally.
- Remove the saucepan from the heat, adding the Gorgonzola (3 ounces, crumbled), Parmesan (1 ½ tsp), salt (¼ tsp), pepper (¼ tsp), and parsley (1 ½ tsp). Whisk briskly until the cheeses have completely melted, and it's ready to serve.
Notes
- Store cooled sauce in an airtight container in the refrigerator for up to 3-4 days; check freshness before use.
- Freeze in a labeled airtight, freezer-safe container for up to 2-3 months; thaw in the refrigerator before reheating.
- Reheat slowly over medium-low heat, stirring and thinning with heavy cream or pasta water as needed.
- Choose between Dolce Gorgonzola for a milder, creamier sauce or Piccante for a stronger, tangier flavor according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (2 tablespoons/ 1 ½ cups)
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1serving (2 tablespoons) | |
| Calories | 163kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 103mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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