Gorgonzola Sauce Recipe - Allrecipes.com
Gorgonzola Sauce Recipe
  • READY IN 20 mins

Gorgonzola Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
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  • COOK 20 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
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 added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!

 
Most Helpful Critical Review
Oct 11, 2003

Eh. I guess it's an acquired taste. My little cousin said it "smelled like toe jam, and tasted worse". I thought it was OK, not as good as a recipe at a local Italian restaurant, but OK. I don't think I'll make it again, because there are so many recipes for pasta sauces. It may stand to improve by adding some sun-dried tomatoes to kick it up a notch. That's just my suggestion.

 

73 Ratings

Feb 05, 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!

 
Oct 06, 2003

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

 
Jun 03, 2005

Oh, my....Yum!!! There is a restaurant in Portland that used to serve "Capellini & Gorganzola", this is the closest Gorganzola sauce I have found to duplicate the recipe. It must be the nutmeg! Make sure you really reduce the sauce after both the wine and cream...it produces a much thicker sauce. Yum!! Thank you!!

 
Jul 23, 2003

Quite good, next time I will add more than a pinch of nutmeg for more flavor.

 
Mar 19, 2011

I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well, we have been married almost 35 years and I have cooked a lot of very good pasta dishes so that was a huge compliment. I liked it too! I pretty much followed the recipe except I might have used a little more gorgonzola than specified. REVISED 3/19/2011: I have now made this sauce 3 times. The secret, I believe, is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled. Trust me; it makes a difference. Also, be sure to reduce the wine as directed. Otherwise, sauce may be runny or curdled and the taste of wine may be overpowering.

 
Feb 13, 2009

added asiago cheese along with parmesan and we added a half a bag of mixed california blend veggies.

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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