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Gorgonzola cheese has a certain flair to it. If you like that flavor, it seems to enhance anything you add it to.
Make this sauce for your favorite pasta. I have used it with Gnocchi & Cavatelli and have not been disappointed.
I have made this with an inexpensive tub of crumbled gorgonzola and been happy, but if you goto the cheese counter and get a good gorgonzola, this sauce shines even more.
4 oz is the perfect about to use and it balances well with the richness of the cream and the saltiness of the added parmesan.
Ingredients:
1 ½ cup heavy cream
4 oz gorgonzola cheese
2 oz parmesan cheese, grated
¼ tsp nutmeg, grated
Kosher salt
Freshly ground pepper
Parsley
Directions:
Into a medium-wide saucepan pour 1 ½ cup of heavy cream and bring to a rolling simmer and stir frequently for 15-20 minutes, or until it is reduced by half.
When the pasta is a few minutes from being ready, turn the heat down low and add 4 ounces of crumbled gorgonzola with 2 ounces of grated parmesan, and a ¼ teaspoon of freshly grated nutmeg and whisk together over low heat until fully mixed. Season to taste with kosher salt and freshly ground pepper. Cover and keep warm while your pasta finishes cooking.
When the pasta is done, add to the saucepan with the gorgonzola sauce allowing some pasta water to come over with the pasta. Stir for a minute for the sauce and pasta to combine.
Add to a bowl and sprinkle a little parsley on top.
Notes:
Serving size = 2
Original recipe - https://basicswithbabish.co/basicsepisodes/gnocchi
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