Gemelli with Gorgonzola Cream and Walnuts

A rich and robust cream sauce is the ultimate comfort food and, unlike so many traditional comfort foods, this dish comes together easily, making it the perfect weeknight indulgence.

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Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4


  • 1 pkg Italpasta Selezione di Bronzo Gemelli
  • 2 tbsp butter
  • 2 1353, finely chopped
  • 3 clove garlic, minced
  • 1 cup whipping cream (35%)
  • 1 cup chicken broth (low sodium)
  • 6 oz Gorgonzola cheese, crumbled
  • 1/4 cup Parmesan Cheese, grated
  • 1/2 tsp pepper
  • 3/4 cup walnut halves, toasted, chopped
  • 1/4 cup fresh parsley, chopped


  • Melt butter in large, nonstick skillet set over medium heat; cook shallots for about 3 minutes or until softened. Stir in garlic; cook for 1 to 2 minutes or until fragrant.
  • Pour in cream and broth; bring to boil. Simmer for about 5 minutes or until slightly reduced. Whisk in Gorgonzola, Parmesan and pepper; simmer for about 5 minutes or until thickened enough to coat back of spoon.
  • Meanwhile, cook gemelli according to package directions; drain well. Stir into sauce along with 2/3 of the chopped walnuts. Toss until heated through and well coated. Remove from heat.
  • Transfer to serving platter. Sprinkle with parsley and remaining walnuts. Garnish with additional Parmesan. Serve immediately.


Toast walnuts in a single layer on a baking sheet in a 350°F (180°C) oven for about 10 minutes or until fragrant.
Add some additional fibre to this dish by tossing in a few handfuls of baby spinach along with the walnuts.

Nutritional Analysis

Calories: 860kcal | Carbohydrates: 81g | Protein: 26g | Fat: 51g | Cholesterol: 120mg | Sodium: 640mg | Fiber: 7g | Sugar: 5g