Some days you want to spend hours in the kitchen. And some days you want something ridiculously good in twenty minutes while still in your slippers. This is a slippers recipe.
The sauce is absurdly simple — just a roux, some broth and cream, a splash of white wine, and then a generous handful of Gorgonzola stirred in until it melts into something velvety and rich. You pour it over pasta (or gnocchi, if that’s your mood) and top it with chives and toasted pine nuts. That’s it. Six ingredients doing the work of sixty.
I picked this up somewhere between an Italian trattoria and a German Mensa, and honestly, it’s better than both. The Gorgonzola does all the heavy lifting — you just have to let it.
The Recipe
Serves: 2 • Time: 20 minutes
Ingredients
- 500 g pasta (fusilli, penne, or gnocchi)
- 1 onion, finely diced
- 30 g butter
- 1 tbsp flour
- 300 ml vegetable broth
- 200 ml whipping cream (Schlagsahne)
- 4–5 tbsp dry white wine
- 100 g Gorgonzola, crumbled
- Salt and pepper
- 1 tbsp chives, cut into rings
- Toasted pine nuts, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Sauté the onion: Dice the onion and cook in 30 g butter over medium heat until soft and translucent.
- Make the roux: Add 1 tbsp flour and stir for about a minute until lightly golden.
- Add the liquids: Pour in the vegetable broth, whipping cream, and white wine. Stir well and let the sauce simmer for a few minutes until slightly thickened.
- Melt the Gorgonzola: Stir in the crumbled Gorgonzola and keep stirring gently until it’s completely melted and the sauce is smooth and creamy.
- Season: Taste and adjust with salt and pepper.
- Serve: Toss the pasta with the sauce or spoon it over. Top with chive rings and a scattering of toasted pine nuts.
Notes
- Gorgonzola dolce gives a milder, creamier sauce. Gorgonzola piccante adds more punch.
- Toast pine nuts in a dry pan over medium heat for 2–3 minutes, shaking often. They go from golden to burnt in seconds.
- This works just as well over gnocchi, rigatoni, or any short pasta that holds sauce.