This rich, deep Gorgonzola cheese sauce will make any vegetable side dish special. Try it with steamed broccoli or oven-roasted asparagus.
Stodgy - lose the flour and milk mixture. Instead, infuse some garlic in heavy cream, and remove. Melt the gorgonzola in the cream, adding a little white wine to thin if needed. Add (or not) chopped walnuts to the finished sauce - and that's it! Take care when buying gorgonzola, as it comes in creamy and extra salty sand pungent. In Italy we traditionally use the creamy gorgonzola for this sauce. - 19 Oct 2007 (Review from Allrecipes USA and Canada)
What a wonderful base recipe for a quick and easy gorgonzola cream sauce. Based on the reviews, I improvised a bit. I added a small bulb of garlic to saute with the butter, used half&half to make it richer, 1 and 1/4 cups of gorgonzola cheese, heated long enough to melt most of the cheese, then tossed it with hot tortelloni and topped it off with fresh dungeness crab...it was an excellent meal fit to be served in a restaurant. My sister who doesn't like gorgonzola or bleu cheese loved this dish!! - 11 Sep 2005 (Review from Allrecipes USA and Canada)
This recipe had almost no flavor, except for a very plain white sauce. We followed the directions exactly and even added a whole cup of gorgonzola, and could not taste the cheese at all. If I would make this again I would only make half the amount of sauce. Three cups was way too much for one pound of pasta anyways. If you cut the milk, butter, and flour in half and use 1 cup of cheese I think you might get a nice flavorful sauce then. - 06 Sep 2002 (Review from Allrecipes USA and Canada)