GNOCCHI WITH CREAMY GORGONZOLA SAUCE
Provided by Laura Giannatempo
Categories Main Course
Yield Yields 2 scant cups sauce.
Number Of Ingredients 6
Steps:
- Bring a large pot of well-salted water to a boil over high heat.
- Heat the heavy cream in a 12-inch skillet over medium-high heat until small bubbles begin to form in the middle and on the sides, 1 to 2 minutes. Add the Gorgonzola and cook, stirring, until it's completely melted, about 2 minutes. Reduce the heat to medium and whisk in the flour. Cook, stirring, until the sauce is slightly thickened, about 3 minutes more. Turn off the heat and cover to keep warm.
- To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute. Carefully drain the gnocchi in a colander. Transfer them to the sauce and gently toss to coat. Serve immediately, topped with the parsley, if using.
Nutrition Facts : ServingSize six., Calories 590 kcal, Fat 300 kcal, SaturatedFat 21 g, TransFat 34 g, Carbohydrate 54 g, Fiber 4 g, Protein 16 g, Cholesterol 155 mg, Sodium 840 mg, UnsaturatedFat 8 g
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
QUICK GORGONZOLA PASTA SAUCE
This rich sauce is a wonderful complement for gnocchi, fettuccine, and other hearty pastas. Try mixing in some steamed broccoli or broccolini when you toss the pasta with the sauce.
Provided by Aliza Green
Yield Yields 1-1/4-cups, enough to coat 1 lb. pasta for six servings.
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt the butter over medium-low heat and add the shallots, coriander, and pepper. Cook until the shallots are transparent but not brown, 2-to 3 min. Add the cream and bring to a boil. Simmer gently until slightly thickened, about 5 min. Remove from the heat and stir in the Gorgonzola. Set back on the heat only long enough to melt the cheese. Toss with hot pasta, or cool and refrigerate for up to four days. Reheat gently before use.
Nutrition Facts : Calories 240 kcal, Fat 210 kcal, SaturatedFat 14 g, TransFat 23 g, Carbohydrate 2 g, Protein 8 g, Cholesterol 70 mg, Sodium 430 mg, UnsaturatedFat 8 g
GORGONZOLA CREAM SAUCE
Make and share this Gorgonzola Cream Sauce recipe from Food.com.
Provided by Emma Pham
Categories < 15 Mins
Time 6m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 3
Steps:
- Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
- Serve with Gnocchi.
Nutrition Facts : Calories 338.8, Fat 34.3, SaturatedFat 21.7, Cholesterol 106.1, Sodium 512.6, Carbohydrate 1.8, Sugar 0.2, Protein 7
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
PASTA WITH PANCETTA AND GORGONZOLA SAUCE
This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.
Provided by 2hot2handle
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
- Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
- Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
- Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.
Nutrition Facts : Calories 461.2, Fat 17.7, SaturatedFat 10.7, Cholesterol 55, Sodium 280.7, Carbohydrate 59.1, Fiber 2.6, Sugar 2.6, Protein 14.7
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
PASTA WITH MUSHROOMS AND GORGONZOLA CHEESE SAUCE
If you are a regular reader, you know that my American husband is a vegetarian* and I am a Colombian girl who loves all kinds of meats ???? So, every day I have to think about a dish that we all can eat and be a happy family. That is how this Pasta with Mushrooms
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 11
Steps:
- Cook pasta in boiling salted water until al dente. Drain well and keep warm.
- Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.
- Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.
- Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
- Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley. Serve immediately.
GORGONZOLA PASTA WITH BEEF TENDERLOIN
Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.
Provided by Good Life Eats
Categories Main Dish
Time 35m
Number Of Ingredients 15
Steps:
- Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
- Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
- In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
- Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
- Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
- Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
- Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.
Nutrition Facts : Calories 1447 calories, Carbohydrate 118 grams carbohydrates, Cholesterol 278 milligrams cholesterol, Fat 65 grams fat, Fiber 5 grams fiber, Protein 86 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 1378 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
GORGONZOLA PASTA
A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 14
Steps:
- Cook the pasta in boiling water as per the cooking instructions, until al dente.
- Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
- Add the minced garlic and cook for a further 1 minute.
- Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
- By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
- Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
- Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.
Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
GORGONZOLA CREAM SAUCE FOR PASTA
Provided by Marian Burros
Categories dinner, pastas, main course
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring 3 quarts of water to boil in covered pot for pasta.
- Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
- Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
- When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
- Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
- Stir in walnuts and serve over pasta with Parmesan cheese on the side.
SPAGHETTI GORGONZOLA
Spaghetti covered with a light and creamy gorgonzola sauce with wilted spinach and toasted breadcrumbs. 6 pantry ingredients and 15 minutes cook time.
Provided by Courtney
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Bring a large pot of heavily salted water to a boil and cook pasta according to package directions.
- Heat a thick bottomed or stainless steel pan to medium heat and add the oil and bread crumbs. Toast lightly while stirring for a minute or two.
- Remove the breadcrumbs from the pan and wipe clean.
- Place the pan back on the element and increase the heat to medium high. Add the cream to the pan, allow it to heat up to just below a boil and reduce for a couple of minutes. The cream should thicken slightly. Stir in the nutmeg.
- Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce.
- Add the spinach and stir to combine until the spinach has just wilted.
- Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.
Nutrition Facts : Calories 1024 kcal, Carbohydrate 74 g, Protein 22 g, Fat 72 g, SaturatedFat 41 g, Cholesterol 225 mg, Sodium 530 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 as a side dish or first course
Number Of Ingredients 11
Steps:
- Heat water to a boil for pasta, salt water and cook pasta to al dente.
- Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
- In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
GORGONZOLA CREAM SAUCE
A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF
Provided by Ari Laing
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.
Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 132 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
SPAGHETTI WITH GORGONZOLA
Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, ...
Provided by Redazione Web
Categories pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, then once it forms a thick sauce, add the spaghetti, cooked al dente, and sauté for a moment before serving./
PASTA IN A CREAMY GORGONZOLA SAUCE
A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
- Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
- Meanwhile, cook pasta according package directions.
- Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.
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- In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
- Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
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- Cook pasta according to package instructions. Melt butter over medium-high heat in a medium pot. Once melted, add flour and whisk. Cook until flour turns a light brown color, about 5 minutes.
- Slowly whisk milk into roux. When all the milk is incorporated it should be thicker, but not completely thickened. Turn heat down to low and simmer until thicker, about another 4-5 minutes. Stir in Gorgonzola and keep warm until needed. Taste for salt and pepper. It might need a pinch of both.
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- Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.
- Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.
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