Gorgonzola Recipe

Prepare aromatics

Finely mince the shallot and mince the garlic. Crumble the gorgonzola and set aside. Measure out cream and milk so they’re ready.

Sweat shallot

In a medium skillet or saucepan over medium heat, melt the butter until foaming. Add the minced shallot and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Make light roux

Sprinkle the teaspoon of flour over the shallot and garlic and stir for 30–45 seconds to cook the raw flour taste. This helps the sauce thicken slightly.

Add dairy

Slowly pour in the heavy cream and milk while whisking to combine and smooth any lumps. Increase heat to medium-high and bring the mixture to a gentle simmer (do not boil vigorously).

Melt gorgonzola

Reduce heat to low. Add the crumbled gorgonzola a handful at a time, stirring constantly until fully melted and the sauce is smooth. If the sauce is too thick, add up to 2 tablespoons additional milk to reach desired consistency.

Season

Stir in the freshly ground black pepper, lemon juice, and thyme leaves (if using). Taste and add kosher salt sparingly — gorgonzola is salty, so seasoning may be minimal. Keep the sauce warm on the lowest heat setting; don’t let it simmer aggressively or the cheese can separate.

If serving with pasta: cook 12 oz pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Return drained pasta to the pot or to the skillet with the warm gorgonzola sauce. Toss gently to coat, adding a tablespoon or two of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.

Plate the pasta and sprinkle with chopped toasted walnuts and a handful of baby arugula, if desired. Finish with extra freshly ground black pepper to taste.

For a crostini/appetizer: spoon warm gorgonzola onto toasted baguette slices and top with chopped toasted walnuts and a light drizzle of honey (optional).