|CLASSIC pasta||gorgonzola sauce (for fettucine, penne, gnocchi)|
you love gorgonzola, as most of us do, this sauce is for you. It is ideal
for home-made gnocchi, and also fine for fettucine or even penne.
In a heavy pot or sauté pan, over medium-low heat, put in the milk and the butter, plus a half teaspoon of salt and a few grounds of pepper. As the milk comes almost to a boil, reduce the heat to low, add the gorgonzola and stir for the number of seconds required to get a cream-like texture.
Now add the whipping cream to the sauce, and over medium heat, reduce it somewhat. Take off the heat and await the pasta. Remember to re-heat the sauce for at least a minute just before the pasta arrives.
When the gnocchi, or fettucine, or whatever, are added to the sauce, over the low heat, add the parmesan and gently mix. And serve.