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Gorgonzola Cheese Sauce for fettuccine & Gnocchi

IF YOU LOVE DAIRY SAUCES, this is the ticket for quickly turning fettuccine or gnocchi into outstanding dishes. Use as little or as much gorgonzola cheese as your taste prefers. If you don't have gorgonzola, substitute a blue cheese (blue cheeses are often stronger).

Since the sauce takes but a few minutes, start both pasta and sauce at roughly the same time.

Takes about 10-15 minutes. Makes enough for about 16 oz pasta (4 to 6 servings).

SHOPPING LIST:
  • Gorgonzola cheese
  • Whole milk
  • Thyme
  • Heavy cream
  • Parmesan cheese
  • Parsley

Preparation
1
In non-stick sauté pan over medium heat, melt until smooth while stirring, about 4 minutes
  • 2 to 4 oz Gorgonzola cheese
    (more or less depending on taste)
  • 2 tablespoons unsalted butter
  • 1/2 cup (4 oz) whole milk
  • 1/2 teaspoon dried thyme leaves, crushed

2
Add and raise heat to medium. Simmer until sauce thickens, about 2 minutes
  • 1/4 cup (2 oz) heavy cream
  • Salt and fresh ground black pepper to taste

3
Add cooked, drained pasta to sauté pan (or combine sauce with pasta in separate dish).
Toss sauce and pasta to fully coat pasta surfaces.
4

Add and toss until pasta is nicely coated
  • Palmful Parmesan cheese, grated


   Garnish servings with any or all:

  
 
  • Chopped flat-leaf parsley
  • Crushed walnuts
  • Grated Parmesan cheese

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