22 gorgonzola cheese recipes

Pears stuffed with creamy Gorgonzola and butter, pressed back together and rolled in crushed walnuts. An elegant no-cook appetizer or cheese course with just 5 ingredients.

Penne with sauteed mushrooms, fresh Roma tomatoes, basil, and oregano topped with crumbled Gorgonzola cheese. A bold Italian pasta dish ready in 25 minutes.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

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

Silky double-boiler polenta topped with a melting slice of tangy Gorgonzola and a swirl of butter. This elegant Italian side dish is simple enough for weeknights yet impressive enough for dinner parties.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

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.

Warm and soft pears poached in wine with vanilla and blue cheese.

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.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

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.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.