Gorgonzola Cream Sauce Recipes

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GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Make and share this Gorgonzola Cream Sauce recipe from Food.com.

Provided by Emma Pham

Categories     < 15 Mins

Time 6m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3

2 tablespoons butter
1/8 lb gorgonzola
1/3 cup heavy cream

Steps:

  • Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
  • Serve with Gnocchi.

Nutrition Facts : Calories 338.8, Fat 34.3, SaturatedFat 21.7, Cholesterol 106.1, Sodium 512.6, Carbohydrate 1.8, Sugar 0.2, Protein 7

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • 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.
  • 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.
  • 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.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF

Provided by Ari Laing

Categories     Sauce

Time 25m

Number Of Ingredients 8

3 cups heavy cream
3 cloves garlic (peeled and smashed)
¾ cup gorgonzola
¼ cup Parmigiano Reggiano (grated)
2 Tbsp finely chopped parsley
1 ½ tsp Dijon
½ tsp Kosher salt
¼ tsp freshly ground black pepper

Steps:

  • Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
  • Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 132 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

NEELY'S GORGONZOLA CREME SAUCE



Neely's Gorgonzola Creme Sauce image

This is a recipe from Down Home with the Neely's (on the Food Network). They served it on top of grilled/sliced flank steak with a side of garlic mashed potatoes for a romantic meal. I am going to serve it on top of some chicken breasts this evening. You can substitute out blue cheese for the gorgonzola and get the same wonderful results. . .pure bliss!

Provided by januarybride

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon butter
1 shallot, minced
1 cup heavy cream (or half and half)
1/4 lb gorgonzola
salt & freshly ground black pepper

Steps:

  • Heat a medium size saucepan over medium heat.
  • Add butter to melt; throw in the shallots and saute until tender.
  • Add the heavy cream (or half and half) and let reduce by half.
  • Turn heat to low, add the Gorgonzola and stir until it melts.
  • Season, to taste, with salt and pepper.

Nutrition Facts : Calories 334.6, Fat 33.1, SaturatedFat 20.8, Cholesterol 110.5, Sodium 444.7, Carbohydrate 3.2, Sugar 0.2, Protein 7.5

GORGONZOLA SAUCE



Gorgonzola Sauce image

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Provided by JEM199

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Steps:

  • In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g

GORGONZOLA CREAM SAUCE FOR PASTA



Gorgonzola Cream Sauce For Pasta image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

Steps:

  • Bring 3 quarts of water to boil in covered pot for pasta.
  • Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
  • Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • Stir in walnuts and serve over pasta with Parmesan cheese on the side.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA



Gorgonzola Cream Sauce With Angel-Hair Pasta image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 quarts water
2 tablespoons cornstarch
2 cups low-fat buttermilk
1/4 cup Gorgonzola cheese
1/8 teaspoon ground nutmeg
1 pound fresh angel-hair pasta
1 cup fresh or frozen peas
1/4 cup toasted, chopped walnuts
4 tablespoons freshly grated Parmigiano Reggiano

Steps:

  • Bring water to boil in covered pot.
  • Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

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