0 from 12 votes
Best Easy Gorgonzola Cream Sauce Recipe
This 4-ingredient easy Gorgonzola sauce is made with simple ingredients and perfectly dresses up a simple pasta or steak dinner! This simple gorgonzola cream sauce will wow your tastebuds!
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 12 servings (2 tablespoons/ 1 ½ cups)
Calories: 163 kcal
Course:
Condiments
Cuisine:
Italian
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 & pepper to taste (about ¼ teaspoon each)
- 1.5 tablespoons Italian flat leaf parsley minced
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.
Cup of Yum
Notes
- Fridge: Allow it to cool to room temperature. Once cooled, transfer it to an airtight container or a sealable plastic bag. Refrigerate up to 3-4 days. However, the exact shelf life can vary based on the ingredients used and how they were handled during preparation. Do the sniff test before using.
- Pour the cooled sauce into an airtight, freezer-safe container, leaving some space at the top for expansion, and label it. Store for up to 2-3 months. When you're ready to use it, thaw it in the refrigerator before reheating.
- Slowly warm the sauce in a small saucepan on the stovetop over medium-low heat, stirring, until it reaches the desired temperature. If the sauce is too thick from being stored, add more heavy cream or even better, if you have some pasta water, use a splash or two to help thin until you get the consistency you prefer.
- When choosing Gorgonzola for a Gorgonzola sauce, it depends on your preference and the specific flavor profile you're aiming for. There are two main types of Gorgonzola: Dolce (also known as Sweet Gorgonzola), which is creamy, softer, and milder in flavor with a slightly sweet taste, while Gorgonzola Piccante (also known as Mountain Gorgonzola) is firmer but still soft, made with full-fat pasteurized cow's milk with a more intense and complex taste.
- Both types can be used for a Gorgonzola cream sauce, but Dolce is often preferred for its smoother, milder profile that blends well in sauces without overpowering other ingredients. It imparts a rich, creamy texture and a subtle blue cheese flavor.
- However, if you want a more robust and tangy Gorgonzola presence in your sauce, you might opt for Piccante. It's a matter of personal preference and the desired flavor intensity in your dish. Bottom line, it's your choice, taste it and see what you prefer.
Nutrition Information
Serving
1serving (2 tablespoons)
Calories
163kcal
(8%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
51mg
(17%)
Sodium
103mg
(4%)
Potassium
59mg
(2%)
Fiber
0.02g
(0%)
Sugar
1g
(2%)
Vitamin A
684IU
(14%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings (2 tablespoons/ 1 ½ cups)
Amount Per Serving
Calories 163
% 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.