Gorgonzola Sauce

Pets'R'us's Note:

Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Yield: 3 cups

• 4 cups heavy cream
• 3 -4 ounces crumbly gorgonzola (not creamy or "dolce")
• 3 tablespoons freshly grated parmesan cheese
• 3/4 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 3 tablespoons minced fresh parsley

Directions:

1. 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.
2. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
3. Whisk rapidly until the cheeses melt and serve warm.
4. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Reviews

[drbecca26]

AWESOME sauce for gnocchi! I used a little less gorgonzola and a little more parmesan because that's what I was in the mood for and it was delicious!

[Karen Elizabeth]

Wow, fabulous, so rich and creamy, absolute perfection! I made it exactly as directed, and served it with tomato-flavoured gnocchi. Gnocchi in gorgonzola sauce, heaven on a plate :) I had a small head of broccoli, so chopped it up, cooked it with the gnocchi, and combined everything with the sauce. This was a marvellously decadent supper, a real make again when I want something sinfully rich! Made in loving memory of Annelies and her marvellous recipes.

[OutOfThyme]

This is sooo good! I made it to use over whole wheat pasta, with great results. The whole family enjoyed it!