Gorgonzola Sauce (Cream Sauce for Gnocchi, Pasta, Steak, Vegetables and More)

Gorgonzola sauce is a cheese lover’s dream come true. The two-ingredient sauce is ready in under 5 minutes so it’s perfect for a midweek meal when you add it to gnocchi, pasta, vegetables, or however you want to use it. (In a bath, maybe?) 😂 

Quick and easy weeknight meals are often non-negotiable when time is short (and sometimes money is. too).

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However, would you believe dishes like gnocchi alla gorgonzola, or pasta with gorgonzola sauce can still be in the running for your weeknight dinner menus? When you have a well-stocked pantry and fridge, it’s so easy to throw together so many made-from-scratch dishes that are ready in under half an hour.

Not only are they delicious, but also inexpensive, and nutritious, like pasta e fagioli, bacon and potato frittata, oven-baked fish and lentils and rice. 

If you plan ahead, you can take it a step further and make things like the aforementioned gorgonzola dishes. When you see gorgonzola on sale, buy it and pop it in the freezer like I did when I saw Murray’s Cheese gorgonzola dolce on clearance at my local grocery store. 

What’s the Difference Between Gorgonzola and Gorgonzola Dolce Cheese?

Good question! While they are both cow’s milk cheeses, gorgonzola (piccante) is most likely what you will be able to find if you don’t have a special cheese shop nearby. The most typical gorgonzola you’ll find is more dry, crumbly, and stronger in flavor.

Whereas, gorgonzola dolce (sweet) is much more creamy in texture and mild in flavor. 

Which Should I Use to Make Gorgonzola Sauce?

Although the “proper” cheese should be gorgonzola dolce for making a sauce, I have often used the more crumbly and stronger gorgonzola and been delighted with the results. Using gorgonzola dolce DOP would be the ultimate choice, but most of us in North America won’t have the luxury of this option. Just try to find the best quality gorgonzola you can find and I think you’ll be really pleased.

How do you Make the Best Gorgonzola Sauce?

The best gorgonzola sauce has to be this authentic Italian recipe because it only contains two ingredients and is ready in under 5 minutes! What could be better? Assuredly, the recipe that will tell you to boil the cream for almost an hour then add lots of other ingredients may be from a popular celebrity chef and rank on the first page of Google, but does that really make it the best? Absolutely not, and I hope you agree. 

P.S. This celebrity chef is not Italian and advises AGAINST using gorgonzola dolce. I am not sure of her reasoning, but this is incorrect advice. 

Gorgonzola Sauce Recipe

Recipe by Christina Conte                   Makes about 12 ounce of sauce

FULL PRINTABLE RECIPE BELOW

Ingredients

• gorgonzola dolce (regular gorgonzola is also fine if that’s all you can find)
• heavy cream

Put the cream in a medium sized pot over medium heat, then add the gorgonzola cheese.

With a wooden spoon or whisk, incorporate the cheese into the cream while bringing it to a boil. Keep stirring until the cheese is melted and a uniform sauce has formed. This should only take a few minutes.

Remove from heat, and either add to pasta, gnocchi or other similar dish. 

Add some grated Parmigiano Reggiano if you like, too.

If pouring over vegetables or steak, allow to cool slightly so it has a thicker pouring consistency. Blue plate can be found on Amazon.

This is gnocchi tossed with gorgonzola sauce made with regular gorgonzola. It was delicious!

Let me know if you try this sauce and what you think in the comments below!

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Gorgonzola Sauce (Cream Sauce for Gnocchi, Pasta, Steak, Vegetables and More)

Yield: 1.5 cups

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

A simple, 2 ingredient cheese sauce that's great with so many meals.

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Ingredients

• 1/2 cup (4 oz) heavy cream (single cream in UK)
• 8 oz gorgonzola dolce (regular gorgonzola is also fine)

Instructions

1. Put the cream in a medium sized pot over medium heat, then add the gorgonzola cheese.
2. With a wooden spoon or whisk, incorporate the cheese into the cream while bringing it to a boil. Keep stirring until the cheese is melted and a uniform sauce has formed. This should only take a few minutes.
3. Remove from heat, and either add to pasta, gnocchi or other similar dish. Add some grated Parmigiano Reggiano if you like, too.
4. If pouring over vegetables or steak, allow to cool slightly so it has a thicker pouring consistency.

Notes

You can adjust the quantity of cream and cheese to suit your own taste. More cream will give a more runny sauce, whereas less cream or more cheese will result in a thicker sauce.

The sauce will thicken significantly when it cools.

The sauce can be frozen.

Nutrition Information:

Yield: 6 Serving Size: 2 oz
Amount Per Serving:Calories: 150Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 435mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

Nutrition information is only estimated.

Did you make this recipe?

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