Broccoli Gorgonzola

Tammy Kendell


This is a great side dish & it has become a holiday tradition in my family. It is a perfect match with a prime rib meal. This dish can easily be converted to a main dish by adding fettuccine & beef medallions. Also quite good with shrimp.


★★★★★ 2 votes

2-4 side servings
10 Min
10 Min
Stove Top


  • 1 1/2 Tbsp
  • 1 1/2 Tbsp
  • 1 1/2 c
    heavy cream (may substitute whole or 2% milk)
  • 2 large clove
    garlic, finely minced
  • 5-6 oz
    creamy gorgonzola cheese, crumbled
  • 1-2 pinch
    salt (to taste)
  • 1-2 pinch
    fresh cracked pepper (to taste)
  • 1/4 tsp
    freshly grated nutmeg
  • 1 1/2 lb
    steamed broccoli florets

  • 1 c
    italian bread crumbs
  • 3/4 c
    creamy gorgonzola cheese, crumbled

How to Make Broccoli Gorgonzola


  1. Using a a medium size sauce pan, melt butter on medium-low heat. Add garlic & saute, stirring frequently. Add flour to create a roux & continue stirring until golden in color.
  2. Using a whisk, stir in cream & blend until smooth. Add fresh grated nutmeg & cracked pepper. Increase heat to boil, whisking sauce until completely free of lumps & sauce is velvety smooth. Reduce heat to a simmer, allowing sauce to thicken while stirring. Remove pan from heat, add gorgonzola & continue whisking until the sauce is creamy smooth.
  3. Stir in steamed broccoli florets, making sure to coat evenly. Salt to taste. Serve immediately while hot. ENJOY!
  4. ALTERNATE FINISH: transfer contents of sauce pan to a casserole or baking dish. Cover with bread crumbs & crumbled gorgonzola & bake, uncovered at 350* for 15-20 minutes or until bread crumbs are golden brown.

Printable Recipe Card

About Broccoli Gorgonzola

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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