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 cheese dishes. When you see Gorgonzola DOP on sale, buy it and pop it in the freezer like I did when I saw it on sale at my local grocery store. Gorgonzola dolce and piccante DOP both freeze beautifully!
What’s the Difference Between Gorgonzola Piccante (Mountain Gorgonzola) and Gorgonzola Dolce Cheese?
Good question! While they are both cow’s milk blue cheese, Gorgonzola piccante* (strong) is most likely what you will be able to find if you don’t have a special cheese shop nearby. This Gorgonzola piccante is sometimes referred to as Mountain Gorgonzola DOP. 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 Gorgonzola cream sauce, I have often used the more crumbly and stronger Gorgonzola cheese and been delighted with the results. Using Gorgonzola dolce DOP would be the ultimate choice, but some of us in North America won’t have the luxury of this option, whether because you can’t find it or cannot afford it. You’ll have to try to find the best quality Gorgonzola you can find according to your own situation.
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.
Facts About Gorgonzola DOP Cheese
- Does not contain lactose so it is a great cheese for those who are lactose intolerant.
- Gorgonzola DOP is good for you! Full of vitamins, and low in cholesterol (weight for weight, it’s equal to a chicken leg in cholesterol).
- There are only about 400 cheesemakers in the world who are accredited to be able to make authentic Gorgonzola DOP.
You can read more about Gorgonzola DOP here, but realize that these facts ONLY apply to the real, DOP cheese, so if you do not see the three letters after Gorgonzola (PDO in Italian), you won’t have lactose-free cheese in your hands.
Gorgonzola Sauce Recipe
Recipe by Christina Conte Makes about 12 ounces of sauce
FULL PRINTABLE RECIPE BELOW
- gorgonzola dolce DOP (gorgonzola piccante DOP is also fine- DOP is best if you can source it)
- 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 Gorgonzola cheese is melted and a uniform sauce has formed. This should only take a few minutes.
Remove the Gorgonzola cream sauce from heat, and either add to pasta, gnocchi, or similar dishes. This makes a delicious Gorgonzola sauce for steak, too.
Add some grated Parmigiano Reggiano DOP, 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 with Gorgonzola sauce which was made with Gorgonzola piccante. It was delicious!
Let me know if you try this sauce and what you think in the comments below!
Gorgonzola Sauce (Cream Sauce for Gnocchi, Pasta, Steak, Vegetables and More)
A simple, 2 ingredient cheese sauce that's great with so many meals.
- 1/2 cup (4 oz) heavy cream (single cream in UK)
- 8 oz Gorgonzola dolce DOP (Gorgonzola piccante DOP is also fine- DOP is best if you can source it)
- 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.
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.
IMPORTANT: Gorgonzola DOP is naturally lactose-free and also low in cholesterol, but ONLY if it is DOP.
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.
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I love gorgonzola sauce! Of course… And as you say it’s incredibly quick and easy to whip up. I especially love it on gnocchi.