18 gorgonzola sauce recipes

Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

Grilled chicken marinated in lemon, balsamic, and soy sauce, then topped with melted gorgonzola and served over peppery arugula. Bold Italian flavors in just 15 minutes on the grill.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Rigatoni al Gorgonzola with crumbled Gorgonzola melted into warm cream with nutmeg and Parmesan. A rich, velvety Italian blue cheese pasta sauce that comes together in the time it takes to boil the noodles.

Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Rigatoni quattro formaggi with Gorgonzola, Bel Paese, Fontina, and Parmesan in a half-and-half sauce. The classic Italian four-cheese pasta in 25 minutes.

Boboli four cheese white pizza piles mozzarella, gorgonzola, provolone, and Parmesan on an olive-oil-brushed ready crust with onion, no red sauce. A fast, gooey white pizza ready in minutes.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Spaghetti Gorgonzola with a creamy blue cheese sauce melted in heavy cream. Italian four-ingredient pasta ready in 20 minutes for a quick weeknight dinner.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.