Total Time
Prep 10 mins
Cook 50 mins

Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.

Ingredients Nutrition


  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  2. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  3. Whisk rapidly until the cheeses melt and serve warm.
  4. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Most Helpful

AWESOME sauce for gnocchi! I used a little less gorgonzola and a little more parmesan because that's what I was in the mood for and it was delicious!

drbecca26 March 18, 2007

Wow, fabulous, so rich and creamy, absolute perfection! I made it exactly as directed, and served it with tomato-flavoured gnocchi. Gnocchi in gorgonzola sauce, heaven on a plate :) I had a small head of broccoli, so chopped it up, cooked it with the gnocchi, and combined everything with the sauce. This was a marvellously decadent supper, a real make again when I want something sinfully rich! Made in loving memory of Annelies and her marvellous recipes.

Karen Elizabeth July 20, 2011

This is sooo good! I made it to use over whole wheat pasta, with great results. The whole family enjoyed it!

OutOfThyme April 11, 2011