Gorgonzola sauce

Warm cream gently in a pan, crumble in Gorgonzola and stir until melted; keep it below a simmer so the sauce stays smooth. Loosen it with a splash of pasta water, then toss with hot pasta.

Take the pan off the heat before stirring in the cheese, and add it a little at a time. Avoid boiling the sauce: high heat can make the cheese separate.

Spoon it over gnocchi, grilled steak, roasted vegetables or baked potatoes. It also works as a dip for crisp raw vegetables, though a thicker sauce is easiest to serve that way.

You can, but cream-based sauce may separate after thawing. Freeze it in a sealed container, thaw it overnight in the fridge, then reheat gently while whisking; a splash of cream can help bring it back together.

Keep it in a sealed container and use it within two days. Refrigerate it promptly, and reheat only the amount you need until steaming hot.

Yes. Melt Gorgonzola into a little milk thickened with butter and flour, or use a splash of pasta water for a lighter sauce. Stir over low heat until smooth.

Gorgonzola sauce is made specifically with Gorgonzola, an Italian blue-veined cheese, while blue cheese sauce can use other blue cheeses. Gorgonzola sauce has 241 kcal per 100 g, compared with 164 kcal in blue cheese sauce.

The sauce is usually softened with cream or another liquid, so it is less energy-dense than the cheese: 241 kcal per 100 g versus 359 kcal in Gorgonzola cheese. The cheese itself is firmer and more concentrated in flavour.