Gorgonzola Sauce

Gorgonzola Sauce

56
Amy 0

"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

20 m servings 446 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

56
  1. 74 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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 d...

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 o...

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!

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

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! ...

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

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 ver...

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

Really nice and the nutmeg adds that finishing touch. Won't use parm next time though...just to gorgonzola was good enough.

Added garlic and chicken. Used less wine and less cream. Added a little corn starch to thicken the sauce and served with gnocchi. Very good.