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Gorgonzola Cream Sauce

Rated as 4.82 out of 5 Stars

"Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts."
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40 m servings 300
Original recipe yields 6 servings


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  1. Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  2. Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  3. Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  4. Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.


  • Cook's Note:
  • If you use fresh ravioli or tortellini, use double the amount of pasta: 12 ounces instead of 6.

Nutrition Facts

Per Serving: 300 calories; 24.4 12.6 8.5 82 258 Full nutrition

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Read all reviews 41
  1. 56 Ratings

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Most helpful positive review

This is a keeper! So easy, so flavorful. I used more parsley, and pecans instead of walnuts because I didn't have any. We raved about it all night. I served it on butternut squash ravioli, a...

Most helpful critical review

I used Parmesan rather than Gorgonzola per other suggestions that the flavor was too strong. We initially liked the first bite or so, but it was very rich, and we weren’t able to keep eating it....

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Least positive

This is a keeper! So easy, so flavorful. I used more parsley, and pecans instead of walnuts because I didn't have any. We raved about it all night. I served it on butternut squash ravioli, a...

I had a delicious gnocchi in Gorgonzola sauce at a restaurant and I wanted to recreate the dish at home. I loved the added crunch and flavour from the walnuts and apples. That made it better tha...

AMAZING! I would have never thought to pair apples and walnuts with a pasta dish, but this just worked so well. My family gobbled it up and wants me to make it again! We actually used pear inste...

I tried this because it sounded like a dish I always get at a favorite restaurant. I only did the sauce- cream, salt pepper, cayanne, gorgonzola. I served it over penna pasta and added fresh ste...

Make cream sauce as directed substitute parmesan for the gorgonzola. In separate pan brown italian sausage and sauteed onions and garlic. Combined cream sauce with meat then added spinach and 4 ...

YUM! Made my own gnocchi and threw them in to the cream sauce once it was reduced, added the gorgonzola, parmesan, parsley and apple. Left out the nuts. This was incredible and was as good if no...

Omitted the apples and walnuts and doubled the recipe. Absolutely amazing as written and so easy to make.

I think I made at home what I pay big money for at one of our favorite high priced restaurants. This one is a major keeper. There aren't many of Chef John's recipes I don't absolutely rave abo...

This was truly pasta perfection!!! The flavors and textures compliment each other so well with the ultra creamy, zingy Gorgonzola sauce topped with just a touch of sweetness & crunch of the ap...