Best steak gorgonzola in Senoia, GA

Served at Revolution, on the pasta menu.

Steak Gorgonzola

$36.00

12oz NY Strip. House made Gorgonzola Cream Sauce. House Pappardelle. Cracked Pepper. Grilled Tomato.

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Where this dish comes from

Gorgonzola is Italy's oldest documented blue cheese, with records of production in the town of Gorgonzola (near Milan) dating to at least the 11th century, though some accounts push the origin to the 9th century. For centuries it was a local Lombardy product; industrial production expanded its reach in the 19th century and it earned DOP protection in 1996. The pairing of Gorgonzola with potato gnocchi is a Lombard and Piedmontese tradition that capitalizes on the cheese's intense umami — the mild, starchy gnocchi absorbs the sauce while the blue funk stays in the foreground.

Make steak gorgonzola at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Potato Gnocchi

1kg russet potatoes, unpeeled
200g 00 flour
1 large egg
8g kosher salt
Pinch of nutmeg

Bake potatoes whole at 400F until tender, about 1 hour.
Peel hot, rice onto surface, steam 5 minutes.
Add flour, egg, salt, nutmeg. Bring together gently.
Roll, cut, ridge. Cook in salted water until float + 30 seconds.

For the Gorgonzola Cream

400ml heavy cream
200g Gorgonzola Dolce DOP, crumbled
60g unsalted butter
30g shallot, minced
60ml dry white wine
5g kosher salt
2g white pepper

Sweat shallot in butter over medium until soft, 3 minutes. Add wine, reduce by half.
Add cream. Reduce by one-quarter, about 10 minutes.
Remove from heat. Add Gorgonzola in pieces. Stir until smooth. Use Gorgonzola Dolce -- the aged Piccante will not melt cleanly.

To Assemble

Potato gnocchi (from above)
Gorgonzola Cream (from above)
Toasted walnuts, roughly chopped
Parmigiano-Reggiano DOP, for shaving
Flat-leaf parsley, chopped

Cook gnocchi until they float, then 30 more seconds. Reserve pasta water.
Heat Gorgonzola Cream in a wide pan. Loosen with pasta water until flowing.
Add gnocchi. Toss gently 30 seconds.
Plate. Scatter toasted walnuts generously. Shave Parmigiano across top. Finish with parsley. Serve immediately.

Cheffy’s note

Gorgonzola dolce and Gorgonzola piccante are different cheeses. Dolce is younger, creamier, milder — it melts beautifully into a sauce. Piccante is aged, crumbly, and intensely pungent — better crumbled as a finish than cooked into a cream. For this dish, use dolce. If you can only find the standard Gorgonzola at your store, taste it: if it's very sharp, cut it with extra cream. The sauce should be bold, not assaulting.