Gorgonzola Cream Sauce
A velvety Italian blue cheese sauce — sweet Gorgonzola dolce melted into heavy cream with a whisper of nutmeg and black pepper, perfect for tossing with pasta, drizzling over grilled steak, or spooning onto soft polenta.
| Amount | Ingredient |
|---|---|
| 1 cup (240 ml) heavy cream | |
| 6 oz (170 g) Gorgonzola dolce, crumbled | |
| ¼ tsp freshly grated nutmeg | |
| Freshly ground black pepper | |
| 2 tbsp Parmigiano-Reggiano, grated (optional) |
Gorgonzola cream sauce is one of the great Italian comfort sauces: rich, tangy, and luxuriously smooth. The key is using Gorgonzola dolce — the younger, sweeter, creamier version of the cheese — rather than the aged, crumbly Gorgonzola piccante. Dolce melts into a silky, pale sauce with a gentle blue cheese tang that does not overpower. A touch of heavy cream softens the edges, and a grating of nutmeg adds warmth. Serve it over fresh pappardelle or gnocchi, as a sauce for grilled steak or chicken, or simply with crusty bread for dipping.
Preparation
- Heat the cream: In a small saucepan, warm the heavy cream over medium-low heat until small bubbles appear around the edge — do not boil.
- Melt the cheese: Add crumbled Gorgonzola dolce and stir gently until fully melted and smooth, about 2 to 3 minutes.
- Season: Add nutmeg and a generous grind of black pepper. If desired, stir in Parmigiano for extra richness.
- Serve immediately: Toss with hot pasta, grilled steak, or pour over polenta.
Chef's Tips
- Use Gorgonzola dolce, not piccante — piccante is too sharp and does not melt as smoothly.
- Do not let the sauce boil after adding the cheese — it can separate.
- For a thinner sauce, add a splash of pasta cooking water or milk.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.