Gorgonzola Cream Sauce

Gorgonzola Cream Sauce

Chef John

"Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts."
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40 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  2. Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  3. Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  4. Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.


Read all reviews 11
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I had a delicious gnocchi in Gorgonzola sauce at a restaurant and I wanted to recreate the dish at home. I loved the added crunch and flavour from the walnuts and apples. That made it better tha...

I tried this because it sounded like a dish I always get at a favorite restaurant. I only did the sauce- cream, salt pepper, cayanne, gorgonzola. I served it over penna pasta and added fresh ste...

I think I made at home what I pay big money for at one of our favorite high priced restaurants. This one is a major keeper. There aren't many of Chef John's recipes I don't absolutely rave abo...

Make cream sauce as directed substitute parmesan for the gorgonzola. In separate pan brown italian sausage and sauteed onions and garlic. Combined cream sauce with meat then added spinach and 4 ...

Omitted the apples and walnuts and doubled the recipe. Absolutely amazing as written and so easy to make.

Really tasty, ended up using oka cheese because Gorgonzola was hard to find. I will probably use peas instead of walnuts next time.

Loved this sauce. I substituted potato gnocchis for the ravioli and added peas. Did not add the apple or walnuts. Very good and very rich. I would definitely make this sauce again.

didn't change a thing, delicious and rich

YUM! Made my own gnocchi and threw them in to the cream sauce once it was reduced, added the gorgonzola, parmesan, parsley and apple. Left out the nuts. This was incredible and was as good if no...

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