I am a firm believer in the power of a weekday indulgence. Nothing feels more luxurious to me—or more restorative—than inserting a little treat into my daily grind, whether that be çılbır for Monday morning breakfast or a desk snack of macerated berries and olive oil cake.
Recipes
Treat Yourself to This Ridiculously Simple Gorgonzola Cream Sauce
Call it a get-rich-quick scheme: This indulgent, gloriously cheesy sauce comes together in just 10 minutes from four ingredients.
By Published Feb. 27, 2023
And when it comes to a weeknight treat-yourself dinner, steak or pasta napped in Gorgonzola Cream Sauce is the perfect candidate. This sauce is luxe, velvety, and undeniably rich, but it also comes together effortlessly from just four ingredients: Gorgonzola, heavy cream, white wine, and chives.
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What Is Gorgonzola?
Gorgonzola is, of course, the star of this simple recipe. Earthy, complex, and aromatic with a hint of spice, gorgonzola is named after the town of Gorgonzola in Italy’s Lombardy region. In the EU, the cheese has protected DOP status, but high-quality versions are also produced in the U.S. and elsewhere.
There are two broad categories of Gorgonzola: dolce and piccante. Piccante is longer-aged, firmer, and crumblier, often featuring more blue veining. Its flavor is strong and savory. Dolce, on the other hand, is younger and milder. It makes up about 90 percent of all Gorgonzola produced and is more widely available. In this recipe, use whichever type of Gorgonzola you prefer.
Both cheeses are popular options for cheese plates, but their high moisture content means they melt beautifully in cooking.
How to Make Gorgonzola Cream Sauce
Once you’ve selected your Gorgonzola, the sauce comes together in a snap.
1. Bring ¾ cup heavy cream and ¼ cup white wine to simmer in 12-inch skillet over medium-high heat.
2. Whisking constantly, gradually add 4 ounces Gorgonzola and cook until cheese is melted and sauce is thickened, 2-3 minutes.
3. Stir in 2 tablespoons fresh chives, minced, and season with salt and pepper to taste.
4. Adjust consistency of sauce with water if necessary.
3 Ways to Use Gorgonzola Cream Sauce
This sauce is as versatile as it is simple. Here are a few ways to serve it.
1. Toss with Pasta and Gnocchi
We initially developed this recipe to accompany our homemade gnocchi, but it would work just as well on fresh egg pasta or even a filled pasta such as three-cheese ravioli.
2. Dollop Over Steak
Bring the steakhouse experience home by spooning some funky cheesiness over your ribeye.
3. Spread on Pizza and Tarts
Gorgonzola cream makes for a great base for toppings: Try pairing it with wine-braised onions and basil in a whole-wheat pizza, or with mushrooms and leeks in a galette.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.