This sauce starts by gently melting gorgonzola with milk and butter until it turns creamy. Cream is added near the end, then the pasta is tossed and finished with Parmigiano-Reggiano.
Ingredients
Equipment
Method
- In flameproof serving ware, combine gorgonzola, milk, butter, and 1-2 pinches of salt. Cook over low heat, stirring and mashing the cheese with a wooden spoon until creamy, about 1-2 minutes.
- Take the pan off the heat until you are close to draining the pasta.
- Shortly before the pasta is done, add the cream and stir over medium-low heat until it is partly reduced.
- Add hot drained pasta and toss well (for gnocchi, coat each batch as it comes out of the water).
- Add the Parmesan, toss until it melts, and serve immediately with extra cheese at the table.