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READY IN 20 mins

Gorgonzola Sauce

Read Reviews (55)

"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." — Amy

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Original recipe makes 4 servings Change Servings

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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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.

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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!

—DLEMBERGER

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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.

—FILLY062178

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71 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!

—bayard-clark

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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.

—ALETA14

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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!!

—KHEIRENDT

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Jul 23, 2003

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

—schmerna

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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.

—tapioca

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Feb 13, 2009

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

—Snow likes to cook

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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.

Nutritional Information

Gorgonzola Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 446
Calories from Fat: 327

% Daily Value *
Total Fat 36.3g 56 %
Saturated Fat 22.6g 113 %
Cholesterol 134mg 45 %
Sodium 351mg 14 %
** Potassium 153mg 4 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 0.1g < 1 %
Protein 8.6g 17 %
Sugars 0.9g
Vitamin A 26 %
Vitamin C < 1 %
Calcium 29 %
Iron 4 %
** Thiamin 2 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.