Rosemary and Gorgonzola Sauce

Rosemary and Gorgonzola Sauce

1 cup heavy cream

2 teaspoons minced rosemary

2 sprigs rosemary

2 ounces Gorgonzola

1/4 cup chopped walnuts, toasted (optional)

 

Heat the cream with the rosemary in a small saucepan and bring to a simmer. Reduce the cream by about 1/3. This will take about 10 minutes. Do not boil. When the cream has thickened, stir in the cheese and the walnuts.

Makes about 1 1/2 cups