Quattro formaggi sauce

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

  • 10 mins cooking
  • Serves 4, Makes 1
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Quattro formaggi sauce


  • 50 gram butter
  • 300 millilitre cream
  • 50 gram gorgonzola cheese, crumbled
  • 1 cup (80g) finely grated pecorino cheese
  • 1/2 cup (50g) finely grated fontina cheese
  • 1 cup (80g) finely grated parmesan cheese


  • 1
    Melt butter in medium frying pan, add cream; bring to the boil then reduce heat. Simmer, uncovered, about 5 minutes or until mixture reduces by half.
  • 2
    Remove pan from heat; add cheeses gradually, stirring, until sauce is almost smooth.
  • 3
    Serve sauce with gnocchi or pasta, if you like.


Serve this sauce immediately on 500g freshly cooked rigatoni or other short pasta to serve 4 as a main course or 6 as a starter. Use other cheeses if the ones here are unavailable. Gruyère, provolone, raclette, vintage cheddar or a mild blue are all great possibilities.

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