This is a light gorgonzola sauce. Why? Because I always try to save calories when possible.
The gorgonzola is a delicious cheese that has its fat and doesn’t need more. Why add cream? I prefer this lighter version that keeps all the taste and flavor.
This sauce is perfect to dress gnocchi.
I invented this sauce during the two years I lived again in Brazil and had opened a spaghetteria. I first tried the common sauce using cream, but I absolutely wanted to find a lighter solution. The result satisfied me plenty – and I can say also my customers, as it was one of the favorite sauces.
It is very easy to prepare, you just have to put all the ingredients into a small pan, turn on the gas and let it cook until it becomes dense (a few minutes). In another pan (anti-adherent is better) let the gorgonzola melts and as soon as it melts, mix it all together and the light gorgonzola sauce is ready to dress your pasta 🙂
- ½ l of milk
- 1 Tbsp of butter
- 3 Tbsp of flour
- 250 g of gorgonzola cheese
- In a small pan put the milk together with the butter and flour and turn on the gas. Stir continuously until it becomes homogeneous and dense. Turn off the gas.
- Cut the gorgonzola cheese in pieces and put into a non-adherent pan and turn on medium gas. Let it melt.
- When it melts pour into the other mixture, stir well and it is ready to be used.
- Buon appetito!
