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Spinach Gorgonzola Sauce
Chef Piero Biondi's Recipes

  • 1 lb. Frozen spinach, thawed
  • 3 Cloves garlic, minced
  • 3 T. olive oil
  • 2 ½ oz. Gorgonzola cheese
  • Salt and Pepper to taste
     Great with Penne Pasta topped with Toasted walnuts or Fettuccine Pasta topped with sun dried tomatoes.  
      1.   Remove any excess water from the spinach.
      2.   Sauté garlic in olive oil until fragrant and just beginning to color.
      3.   Add spinach and sauté 2-3 minutes.
      4.   Place spinach in a blender and puree until smooth.
      5.   Add remaining ingredients and blend until creamy.
      6.   Adjust seasonings with salt and pepper.
      7.   If sauce is too thick thin with more stock.
      8.   Yields approximately 3 ¼ cups.
    BRC Certified Pasta Fits
    Pasta 101 Kosher Approved Recipe Corner
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