This warm Gorgonzola cream sauce is a super easy cheese sauce you can make in 5 minutes flat using only 3 ingredients.
Use it as a dipping sauce for veggies, pan-fried gnocchi, serve it with grilled meat or use to season pasta, potato gnocchi or roasted vegetables.
Table Of Contents
Ingredients
- gorgonzola cheese - 200 grams (7 ounces)
- whipping cream - ½ cup
- flour - 1 tbsp
- Gorgonzola Cheese - sweet, mild tasting variety called Grogonzola Dolce is my choice since you can serve easily to everyone. Sharp Gorgonzola or Gorgonzola Piccante will also work if you don't mind sharp taste of blue cheese.
- Cream - fresh heavy cream or whipping cream 33% fat.
- Flour - all purpose flour we need it as a thickener. For gluten free version use cornstarch, the same amount.
See How I Make It
In a small pot add cream and whisk in flour until dissolved. Cook on medium-low heat until slightly thickened.
Add Gorgonzola cheese cut in cubes. Cook whisking continuously for 1 minute until Gorgonzola has melted. The sauce will be on the runny side when just made, but will thicken to a perfect consistency when it starts to cool.
TIP: If you want to serve it immediately and prefer thicker sauce, turn the heat off immediately once you've added gorgonzola cheese.
Ideas To Use It
Gorgonzola cream sauce is the perfect complement to:
- juicy stake
- roasted vegetables
- Parmesan potatoes
- potato gnocchi
- pan-fried gnocchi
- top mushroom crostini
- pizza
- season panini and sandwiches
How To Store
This sauce will keep well in the fridge for up to 5 days. It's also possible to freeze it but it will slight change its consistency and even taste. So freeze, only if you absolutely have to. Otherwise it's super quick and easy to make even last minute.
Full Recipe
Gorgonzola Cream Sauce
Ingredients
- 7 ounces gorgonzola , 200 grams
- ½ cup cream
- 1 tablespoon flour
Instructions
- In a small pot add cream and whisk in flour until dissolved. Cook on medium-low heat until slightly thickened.
- Add Gorgonzola cheese cut in cubes. Cook whisking continuously for 1 minute until Gorgonzola has melted. The sauce will be on the runny side when still hot, but will thicken to a perfect consistency when it starts to cool slightly.
- TIP: If you want to serve it immediately and prefer it thicker, turn the heat off immediately once you've added gorgonzola cheese.
Notes
- As a dipping sauce serves 8-10 people.
- As pasta/gnocchi sauce will be good for 4 servings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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