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Gorgonzola Sauce

Gorgonzola Sauce

  • Cook

    20 m
  • Ready In

    20 m
Amy

Amy

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DLEMBERGER
47

DLEMBERGER

3/17/2005

I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavor. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!

bayard-clark
36

bayard-clark

2/5/2007

I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavor. Very good!

ALETA14
34

ALETA14

10/6/2003

This was very good. It was light, not overpowering like some gorgonzola sauces. I used half-and-half and it came out fine.

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