Gorgonzola Sauce

55 Reviews

Cook: 20 min
Ready In: 20 min

“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.” - by Amy

Ingredients

1 1/2 cups dry white wine
1 1/4 cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
446 cal
22%

Fat
36.3 g
56%

Carbs
4.8 g
2%

Based on a 2,000 calorie diet

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Reviews (55)

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DLEMBERGER

Mar. 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..." See more added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!"

bayard-clark

Feb. 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!..." See more"