This is the ultimate in rich creamy cheese sauces, and it’s tremendously versatile. We’ve had it with pasta and gnocchi, and we’ve even drizzled it over a sweet grilled veal chop. Gorgonzola is a salty cow’s milk cheese with a sharp, blue-veined bite. But hey, any recipe with wine, cheese, and cream has got to be good, right?
Makes enough sauce for 1 gnocchi recipe [1] or for 6 servings of pasta
Ingredients
- 1 cup (250 mL) heavy cream
- 1 cup (250 mL) white wine, preferably unoaked Chardonnay
- 1/2 cup (125 mL) chicken stock
- 1/2 cup (125 mL) crumbled gorgonzola, or more to taste
- 1 1/2 cups (375 mL) fresh spinach leaves (stems removed)
- 1 1/2 teaspoons (7.5 mL) roughly chopped fresh rosemary
- Shaved Parmesan for garnish
Directions
- In a medium saucepan (or sauté pan if you’re making pasta or gnocchi [1]) over medium heat, add the cream, wine, and stock, and season with salt and freshly ground pepper. Bring to a simmer and reduce the mixture by half, about 10 minutes.
- Add the gorgonzola, spinach, and rosemary, and stir to combine. Remove the pan from the heat.
- When ready to serve, return the pan to medium heat for about 30 seconds to warm the sauce. Add the cooked gnocchi or pasta. Season with salt and freshly ground pepper, and if necessary adjust the consistency of sauce using leftover gnocchi or pasta water.
- Plate and top the final dish with shaved Parmesan.