GORGONZOLA CREAM SAUCE
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
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
MUSHROOM-GORGONZOLA CREAM SAUCE
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.
CHANTERELLE MUSHROOM SAUCE WITH GORGONZOLA
So delicious you'd think the chanterelle mushrooms were magic.
Provided by SamnGoodSauce
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
- Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 26.1 g, Cholesterol 25.6 mg, Fat 9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 761 mg, Sugar 2.4 g
GORGONZOLA SAUCE
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.
SPINACH MUSHROOM GORGONZOLA CREAM SAUCE
Simple and Quick recipe that tastes exactly the opposite... I used frozen chopped spinach, however, fresh baby spinach cut into a chiffonade brings a freshness to the sauce that marries with the fresh parsley... Also, any mushrooms will do, and reduced fat sour cream is perfect, the fat free version tastes artificial in this sauce...This all started with what I had on hand... Saute some chicken tenders and serve all over pasta...Yummy! Let me know what you think...
Provided by Robbin H.
Categories Sauces
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drizzle the pan with olive oil and add the butter. Throw in the mushrooms and season that with a bit of salt and pepper. Add the spinach and let it thaw a bit, add the chicken stock and let that simmer. It shoud reduce a bit. The Cream is next, add that at a lower heat and add the Gorgonzola. The sauce should be fairly thick at this point, add the sour cream and parsley, stir fairly continuously -- Done! Literally 10 minutes or so.
Nutrition Facts : Calories 333.3, Fat 30.4, SaturatedFat 15.8, Cholesterol 67.5, Sodium 606.4, Carbohydrate 5.5, Fiber 1.2, Sugar 1.1, Protein 11.2
FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
- Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE
Make and share this Fettuccine With Chicken and Mushrooms in Gorgonzola Cream Sauce recipe from Food.com.
Provided by conniecooks
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
- Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
- Remove from heat and set aside.
- Add mushrooms and shallots to pan.
- Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
- Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
- Cook until reduced by half.
- Return chicken to pan.
- Add cream and gently stir in cheese.
- Stir gently till smooth and creamy and chicken is hot.
- Pour sauce over cooked fettuccine and serve immediately.
Nutrition Facts : Calories 647.3, Fat 30.4, SaturatedFat 14.1, Cholesterol 156.2, Sodium 1060.1, Carbohydrate 57.7, Fiber 2.9, Sugar 2.5, Protein 30.9
GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary for the best results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
- Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
- Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
- Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
- Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
- Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
- Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.
GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE
Steps:
- Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the oiled baking sheet. Repeat the process with the remaining gnocchi.
- Bring the cream and stock to a boil in a large saucepan over medium-high heat. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes. Add the cheese; stir until melted. Stir in the nutmeg and cayenne. Season with salt and pepper. Remove from heat; cover to keep warm.
- Heat the oil in a large skillet over medium heat until hot but not smoking. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes. Add the gnocchi; cook, stirring occasionally, until heated through. Pour the Gorgonzola sauce over the gnocchi; gently toss.
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