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Gorgonzola Sauce

Gorgonzola Sauce

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1/4 lb gorgonzola 115 g, kept at room temperature for 6 hours
  • 1/3 cup milk 80 ml
  • 3 Tbsp butter 40 g
  • Salt
  • 1/2 cup heavy whipping cream 120 ml
  • 1 1/4 lb pasta 570 g
  • 1/3 cup freshly grated parmigiano-reggiano cheese 30 g, plus additional cheese at the table

Equipment

  • Pot
  • Skillet

Method
 

  1. 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.
  2. Take the pan off the heat until you are close to draining the pasta.
  3. Shortly before the pasta is done, add the cream and stir over medium-low heat until it is partly reduced.
  4. Add hot drained pasta and toss well (for gnocchi, coat each batch as it comes out of the water).
  5. Add the Parmesan, toss until it melts, and serve immediately with extra cheese at the table.

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