Happy Monday foodies!!! We are back this week with a creamy, cheesy, delicious, and gluten free pasta sauce recipe! I was inspired to try this sauce after eating the most amazing gorgonzola rosemary gnocchi dish from The Pasta Bowl - a legit incredible restaurant chain in Chicago (and I think maybe other places in the midwest…not sure). I wanted to recreate the dish, but unfortunately the grocery store was out of gnocchi :'( So i opted for tortellini instead. Recipe inspo also came from The Spruce Eats website!
What will I need?
2 cups of heavy cream
~5 ounces of gorgonzola cheese (it is recommended to use crumbled cheese)
3 tablespoons of grated parmesan cheese
1/2 cup of a dry white wine (we recommend using your fave type of dry white, then drinking the rest of the bottle with your meal lol!)
1/2 cup of chicken stock
Salt & pepper
OPTIONAL: 1.5 tablespoons of chopped rosemary
What do I do?
1) Add the heavy cream, wine, and chicken stock to a large pan over medium-high heat, and stir to combine. Once the mixture starts to bubble, lower the heat and let it simmer for ~20 minutes.
2) Next, add in the gorgonzola and parmesan cheese and stir until the cheeses have melted and fully combined with the mixture.
3) Add in the salt & pepper (and rosemary if you’re using it) and stir it all up.
4) Toss your cooked gnocchi (or other pasta of choice) into the pan and mix until it’s fully covered in the sauce.
5) Serve and ENJOY!!! (alongside your glass of white wine!)
