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–+ servings
gorgonzola sauce pouring from a wooden spoon

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

Course Dressings, Sauces, Syrups & Toppings
Cuisine Italian
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4
Calories 301
Author Christina Conte
A simple, 2 ingredient cheese sauce that's great with so many meals.

Ingredients

  • ½ cup 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
US Customary - Metric

Instructions

  • 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.

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.
IMPORTANT: Gorgonzola DOP is naturally lactose-free and also low in cholesterol, but ONLY if it is DOP.

Nutrition

Serving: 2oz | Calories: 301kcal | Carbohydrates: 2g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 660mg | Potassium: 173mg | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 0.2mg | Calcium: 319mg | Iron: 0.2mg
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