Easy Gorgonzola Cream Sauce – Ready in 10 Minutes

Got Gorgonzola cheese and 10 minutes? You’ve got everything you need to make this rich, velvety Gorgonzola cream sauce—the ultimate flavor upgrade for steaks, pasta, gnocchi, or even fries.

Whether you’re hosting a dinner party or just want to elevate a weeknight meal, this quick blue cheese sauce adds instant sophistication with minimal effort. It’s bold, creamy, and endlessly versatile.

🍽️ Ways to Use Gorgonzola Cream Sauce:

• Drizzle over grilled steaks or burgers
• Toss with pasta, gnocchi, or ravioli
• Use as a decadent dipping sauce for fries or vegetables
• Spoon over roasted potatoes or grilled mushrooms

This simple finishing sauce turns everyday dishes into restaurant-worthy meals.

iBuen provecho!

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A Luscious Gorgonzola Cream Sauce

Total Time 10 minutes mins

Equipment

• 10" Non-Stick Skillet (or Saucepan)
• Cutting board
• Chef's Knife
• Kitchen Scale
• Wooden spoon
• Whisk

Ingredients

• 2¼ cup heavy cream
• 4 oz gorgonzola cheese
• ½ cup basil
• ¼ tsp fresh cracked black pepper

Instructions

• Roll the basil leaves tightly on a cutting board and cut them into thin strips with a sharp chef's knife. Set aside.
• Using a kitchen scale, weigh out 4oz of gorgonzola. Set aside.
• In a non-stick skillet over medium-high heat, add heavy cream and bring to a boil, approximately 2-3 minutes. Stir continuously with a wooden spoon, so it doesn't boil over.
• Once boiling, lower the heat to medium. Add gorgonzola cheese and fresh-cracked black pepper. Whisk until well blended.
• Simmer until thickened, approximately 5-6 minutes.
• You will know that the sauce is ready once you run the spoon down the middle of the pan and "split" the sauce.
  
• Another way to check the doneness of the sauce is to coat the wooden spoon with the sauce and run your finger down the spoon to see if the sauce will separate.
  
• Add the chopped basil, stir, and remove from the heat.
  

Notes

How to include child(ren):  Allow your little chef(s) to set up your Mis en Place. They will strengthen their fine motor skills by pouring the heavy cream and using a peppermill to crack pepper, practice their math and numbers by weighing out the cheese, and if they’re not old enough to handle a knife, the younger chef(s) can get sensory play by using their hands to tear the basil. Children will be more apt to try new foods if they’re handling the food.  

Course: Sauce

Cuisine: Italian

Keyword: Basil, Cream Sauce, Gorgonzola

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

About the Author: Ciji Castro

Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.

Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.

Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.

Follow along at @domesticgourmet for recipes, cooking tips, and more.

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