Gorgonzola Sauce

Italian Sauce recipes

2 ounces Gorgonzola cheese 2 Tablespoons unsalted butter 4 fresh sage leaves or 1/2 teaspoon dried sage 1 garlic clove, peeled 1/2 cup heavy cream Freshly ground black pepper Salt (optional)

Cut the gorgonzola cheese into small pieces. Heat the butter, sage and garlic in a small saucepan. When the butter has just melted, add the cheese, the cream and a good grinding of pepper. Cook, stirring constantly, until cheese has melted. Simmer for one minute. Taste and check if salt is needed; because of the saltiness of the cheese, probably not. Remove and discard sage and garlic before serving. Makes one cup of sauce, enough for 4 servings of pasta or gnocchi. Enjoy!

Submitted by Diana Bogue
Contributed on: Thursday November 18th, 2004 and modified on Wednesday February 23rd, 2005