Gorgonzola and Parmesan sauce

    25 min

    A delicious cream sauce for a special occasion. I simply toss it with pasta. Toasted hazelnuts, walnuts or pine nuts are a nice addition sprinkled on top.

    89 people made this

    Serves: 4 

    • 350ml (12 fl oz) dry white wine
    • 1 (284ml) pot double cream
    • 2 tablespoons grated Parmesan cheese
    • 100g (4 oz) Gorgonzola cheese, crumbled
    • 1 pinch ground nutmeg
    • freshly ground black pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by a third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (69)


    I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavour. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!  -  15 Sep 2008


    Made it healthier. This was very good. It was light, not overpowering like some gorgonzola sauces. I used half cream, half milk and it came out fine.  -  15 Sep 2008


    Quite good, next time I will add more than a pinch of nutmeg for more flavour.  -  15 Sep 2008