Indulge in Creamy Decadence: Mastering Gorgonzola Cream Sauce Recipes
Few sauces can rival the rich, pungent, and utterly luxurious experience of gorgonzola cream sauce. This versatile sauce, crafted with the distinctive blue cheese, adds a depth of flavor that elevates everything from pasta and gnocchi to steak and vegetables. Whether you’re a seasoned cook or a kitchen novice, mastering the art of gorgonzola cream sauce will undoubtedly impress your family and friends. This comprehensive guide will walk you through the essential ingredients, provide step-by-step instructions for creating the perfect sauce, and offer a variety of delectable recipe variations to explore.
## What is Gorgonzola Cheese?
Before diving into the recipes, it’s important to understand the star ingredient: gorgonzola cheese. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. Its origins trace back to the town of Gorgonzola, near Milan, in the Lombardy region of Italy. The cheese is characterized by its creamy texture and distinctive blue-green veins caused by the introduction of Penicillium mold during the aging process. These molds contribute to the cheese’s characteristic pungent and slightly spicy flavor.
There are two main types of gorgonzola:
* **Gorgonzola Dolce (Sweet Gorgonzola):** This variety is younger and creamier, with a milder, slightly sweet flavor. It’s often preferred for those who are new to blue cheese or prefer a less intense taste.
* **Gorgonzola Piccante (Spicy Gorgonzola):** Also known as Gorgonzola Naturale or Mountain Gorgonzola, this type is aged longer and has a firmer texture and a stronger, more pronounced flavor. Its flavor is often described as sharp, spicy, and slightly nutty.
For gorgonzola cream sauce, either type can be used, depending on your personal preference. Gorgonzola Dolce will create a milder, creamier sauce, while Gorgonzola Piccante will result in a bolder, more flavorful sauce. Experiment with both to find your favorite.
## Essential Ingredients for Gorgonzola Cream Sauce
The beauty of gorgonzola cream sauce lies in its simplicity. You only need a handful of ingredients to create a truly extraordinary dish:
* **Gorgonzola Cheese:** The star of the show! Choose either Gorgonzola Dolce or Piccante, depending on your desired intensity. Crumble the cheese before adding it to the sauce to ensure it melts evenly.
* **Heavy Cream:** Provides the rich, creamy base for the sauce. Heavy cream, also known as whipping cream, is essential for achieving the desired thickness and texture.
* **Butter:** Adds richness and flavor to the sauce. Use unsalted butter to control the overall saltiness of the dish.
* **Garlic:** Infuses the sauce with a subtle aromatic flavor. Mince the garlic finely to prevent it from overpowering the other ingredients.
* **White Wine (Optional):** Adds depth and complexity to the sauce. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works best.
* **Fresh Herbs (Optional):** Enhance the flavor and visual appeal of the sauce. Parsley, chives, or thyme are excellent choices.
* **Salt and Black Pepper:** Season to taste. Remember that gorgonzola cheese is already quite salty, so start with a small amount and adjust as needed.
* **Nutmeg (Optional):** A pinch of ground nutmeg adds a warm, subtle spice that complements the gorgonzola flavor.
## Basic Gorgonzola Cream Sauce Recipe
This recipe provides a foundation for creating your own variations. Feel free to adjust the ingredient amounts to suit your personal taste.
**Yields:** Approximately 1 1/2 cups
**Prep time:** 5 minutes
**Cook time:** 10 minutes
**Ingredients:**
* 4 ounces Gorgonzola cheese, crumbled
* 1 cup heavy cream
* 2 tablespoons unsalted butter
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 2 tablespoons chopped fresh parsley (optional)
* Salt and freshly ground black pepper to taste
* Pinch of ground nutmeg (optional)
**Equipment:**
* Medium saucepan
* Whisk
**Instructions:**
1. **Melt the butter:** In a medium saucepan over medium heat, melt the butter.
2. **Sauté the garlic:** Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. **Deglaze with wine (optional):** If using white wine, pour it into the saucepan and let it simmer for about 2 minutes, or until the alcohol has evaporated. This will add depth of flavor to the sauce.
4. **Add the cream:** Pour the heavy cream into the saucepan and bring to a simmer. Reduce the heat to low and let it simmer gently for about 5 minutes, or until the cream has slightly thickened.
5. **Melt the gorgonzola:** Add the crumbled gorgonzola cheese to the saucepan and whisk continuously until the cheese is melted and the sauce is smooth and creamy. This should take about 2-3 minutes.
6. **Season to taste:** Season the sauce with salt, black pepper, and a pinch of nutmeg (if using). Remember to taste the sauce before adding salt, as gorgonzola cheese is already quite salty.
7. **Stir in herbs (optional):** If using fresh herbs, stir them into the sauce just before serving.
8. **Serve immediately:** Serve the gorgonzola cream sauce immediately over your favorite pasta, gnocchi, steak, or vegetables.
## Tips for the Perfect Gorgonzola Cream Sauce
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of the sauce. Use fresh, high-quality gorgonzola cheese and heavy cream for the best results.
* **Don’t boil the cream:** Boiling the cream can cause it to curdle. Simmer the cream gently over low heat to prevent this from happening.
* **Melt the cheese slowly:** Whisk the gorgonzola cheese into the sauce gradually, ensuring that it melts evenly and smoothly.
* **Adjust the consistency:** If the sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
* **Don’t overcook the sauce:** Overcooking the sauce can cause it to become grainy or separate. Cook it just until the cheese is melted and the sauce is smooth and creamy.
* **Taste and adjust:** Taste the sauce frequently and adjust the seasoning as needed. Remember that gorgonzola cheese is already quite salty, so start with a small amount of salt and add more to taste.
* **Serve immediately:** Gorgonzola cream sauce is best served immediately. If you need to make it ahead of time, store it in the refrigerator and reheat it gently over low heat before serving. You may need to add a splash of milk or cream to thin it out when reheating.
## Gorgonzola Cream Sauce Variations
Once you’ve mastered the basic gorgonzola cream sauce recipe, you can start experimenting with different variations to create your own signature sauce. Here are a few ideas to get you started:
* **Mushroom Gorgonzola Cream Sauce:** Sauté sliced mushrooms (such as cremini, shiitake, or portobello) in butter before adding the garlic. This adds an earthy, savory element to the sauce.
* **Walnut Gorgonzola Cream Sauce:** Toast chopped walnuts in a dry pan or in the oven until fragrant. Add them to the sauce just before serving for a crunchy texture and nutty flavor.
* **Spinach Gorgonzola Cream Sauce:** Sauté fresh spinach in butter until wilted. Add it to the sauce just before serving for a healthy and flavorful addition.
* **Prosciutto Gorgonzola Cream Sauce:** Cook diced prosciutto in a pan until crispy. Add it to the sauce just before serving for a salty, savory kick.
* **Pear Gorgonzola Cream Sauce:** Sauté diced pears in butter until softened. Add them to the sauce just before serving for a sweet and savory combination.
* **Sun-Dried Tomato Gorgonzola Cream Sauce:** Add chopped sun-dried tomatoes (oil-packed or dry, rehydrated) to the sauce while it simmers for a tangy, Mediterranean twist.
* **Lemon Gorgonzola Cream Sauce:** Add a squeeze of fresh lemon juice and some lemon zest to the sauce at the end for a bright, citrusy flavor.
* **Spicy Gorgonzola Cream Sauce:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a fiery kick.
* **Honey Gorgonzola Cream Sauce:** Drizzle a small amount of honey into the finished sauce for a touch of sweetness that balances the pungency of the gorgonzola.
* **Truffle Gorgonzola Cream Sauce:** Add a few drops of truffle oil or a small amount of grated fresh truffle to the finished sauce for an incredibly luxurious and decadent flavor.
## Serving Suggestions
Gorgonzola cream sauce is incredibly versatile and can be used in a variety of dishes:
* **Pasta:** Toss the sauce with your favorite pasta shape, such as penne, fettuccine, or rigatoni. Add some cooked chicken, shrimp, or vegetables for a complete meal.
* **Gnocchi:** Gorgonzola cream sauce is a classic pairing for gnocchi. The richness of the sauce complements the light, pillowy texture of the gnocchi perfectly.
* **Steak:** Drizzle the sauce over grilled or pan-seared steak for a luxurious and flavorful topping. It pairs particularly well with ribeye or filet mignon.
* **Chicken:** Spoon the sauce over baked or grilled chicken breasts for a creamy and flavorful dish.
* **Vegetables:** Drizzle the sauce over roasted vegetables, such as Brussels sprouts, asparagus, or broccoli. It adds a delicious richness and depth of flavor.
* **Pizza:** Use the sauce as a base for homemade pizza. Top with your favorite toppings, such as mushrooms, prosciutto, and mozzarella cheese.
* **Polenta:** Spoon the sauce over creamy polenta for a comforting and flavorful dish.
* **Sandwiches:** Spread the sauce on sandwiches or paninis for a gourmet touch.
* **Dipping Sauce:** Serve the sauce as a dipping sauce for breadsticks, vegetables, or grilled meats.
## Recipe 1: Gorgonzola Cream Sauce with Walnuts and Spinach Pasta
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Ingredients:**
* 1 pound pasta (penne, fettuccine, or your favorite)
* 2 tablespoons olive oil
* 1/2 cup chopped walnuts
* 2 cloves garlic, minced
* 5 ounces fresh spinach
* 1 cup heavy cream
* 4 ounces Gorgonzola cheese, crumbled
* Salt and freshly ground black pepper to taste
* Grated Parmesan cheese (optional), for serving
**Instructions:**
1. **Cook the pasta:** Cook the pasta according to package directions. Drain and set aside.
2. **Toast the walnuts:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the walnuts and toast for about 3-5 minutes, or until fragrant and lightly browned. Remove the walnuts from the skillet and set aside.
3. **Sauté the garlic and spinach:** Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Add the spinach and cook until wilted, about 2-3 minutes.
4. **Add the cream and gorgonzola:** Pour the heavy cream into the skillet and bring to a simmer. Reduce the heat to low and add the crumbled gorgonzola cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy.
5. **Season to taste:** Season the sauce with salt and freshly ground black pepper to taste.
6. **Combine pasta and sauce:** Add the cooked pasta to the skillet and toss to coat with the sauce.
7. **Add walnuts:** Stir in the toasted walnuts.
8. **Serve immediately:** Serve the pasta immediately, garnished with grated Parmesan cheese (if desired).
## Recipe 2: Gorgonzola Cream Sauce Steak
**Yields:** 2 servings
**Prep time:** 5 minutes
**Cook time:** 20 minutes
**Ingredients:**
* 2 (6-8 ounce) steaks (ribeye or filet mignon)
* Salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 clove garlic, minced
* 1/2 cup heavy cream
* 2 ounces Gorgonzola cheese, crumbled
* 2 tablespoons chopped fresh parsley (optional)
**Instructions:**
1. **Season the steaks:** Season the steaks with salt and freshly ground black pepper to taste.
2. **Sear the steaks:** Heat the olive oil in a skillet over high heat. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and set aside to rest.
3. **Make the gorgonzola cream sauce:** In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and add the crumbled gorgonzola cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy.
4. **Serve the steaks:** Place the steaks on plates and spoon the gorgonzola cream sauce over the top. Garnish with chopped fresh parsley (if desired).
## Recipe 3: Gorgonzola Cream Sauce Gnocchi with Crispy Prosciutto
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Ingredients:**
* 1 pound gnocchi
* 4 ounces prosciutto, thinly sliced
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 cup heavy cream
* 4 ounces Gorgonzola cheese, crumbled
* Salt and freshly ground black pepper to taste
* Fresh thyme leaves, for garnish
**Instructions:**
1. **Cook the gnocchi:** Cook the gnocchi according to package directions. Drain and set aside.
2. **Crisp the prosciutto:** While the gnocchi is cooking, heat a large skillet over medium heat. Add the prosciutto slices and cook until crispy, about 3-5 minutes. Remove the prosciutto from the skillet and set aside on a plate lined with paper towels to drain. Once cooled, crumble the prosciutto.
3. **Make the gorgonzola cream sauce:** In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and add the crumbled gorgonzola cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy.
4. **Season to taste:** Season the sauce with salt and freshly ground black pepper to taste.
5. **Combine gnocchi and sauce:** Add the cooked gnocchi to the skillet and toss to coat with the sauce.
6. **Serve immediately:** Serve the gnocchi immediately, topped with crumbled crispy prosciutto and fresh thyme leaves.
## Recipe 4: Roasted Brussels Sprouts with Gorgonzola Cream Sauce
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 1.5 pounds Brussels sprouts, trimmed and halved
* 2 tablespoons olive oil
* Salt and pepper to taste
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 cup heavy cream
* 4 ounces Gorgonzola cheese, crumbled
* Chopped walnuts, for garnish (optional)
**Instructions:**
1. **Roast Brussels sprouts:** Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
2. **Make the gorgonzola cream sauce:** While Brussels sprouts are roasting, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in heavy cream and bring to a simmer. Reduce heat and add Gorgonzola cheese, whisking until melted and smooth.
3. **Assemble and serve:** Arrange roasted Brussels sprouts on a serving dish. Drizzle with gorgonzola cream sauce. Garnish with chopped walnuts, if desired. Serve immediately.
## Storing and Reheating Gorgonzola Cream Sauce
* **Storing:** Leftover gorgonzola cream sauce can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling.
* **Reheating:** To reheat, gently warm the sauce in a saucepan over low heat, stirring frequently. Add a splash of milk or cream if the sauce is too thick. Avoid boiling the sauce, as this can cause it to separate. You can also reheat the sauce in the microwave in 30-second intervals, stirring in between.
## Conclusion
Gorgonzola cream sauce is a culinary masterpiece that’s surprisingly easy to create at home. With a few simple ingredients and these detailed instructions, you can transform ordinary dishes into gourmet experiences. Whether you’re looking to elevate your pasta night, impress your dinner guests, or simply indulge in a creamy, flavorful treat, gorgonzola cream sauce is the perfect choice. So, get in the kitchen and start experimenting with these recipes and variations – your taste buds will thank you!