This gorgonzola sauce for pasta is a bit like a classic white wine sauce, only instead of being thickened with roux, like a velout-or bchamel-based sauce, it's thickened solely with cream and the cheese itself, and by reducing it. This makes it a rather magical sauce indeed, since most of the time you make a sauce, you have to make a roux, and so your guests will be astonished to see you whip up a sauce that holds together without having to go through the old flour-and-butter routine of making a roux. Speaking of gluten, this sauce is amazing served with pasta, ravioli, or gnocchi. But if gluten isn't your cup of teaor if you simply love steakthis gorgonzola sauce is a wonderful accompaniment for a grilled ribeye. This gorgonzola sauce is best made with aged gorgonzola, which is drier, more crumbly, and a great deal more flavorful than the younger kind because its flavors intensify as it ages.
