Melt 1 tbsp unsalted butter in a medium saucepan over medium heat.
Add 1 whole finely diced shallot and sauté until the shallot becomes soft, about 5 minutes. .
Add 1 clove grated garlic and stir to combine, sauté for another minute or until the garlic becomes fragrant. Season with kosher salt and freshly ground black pepper.
Add 1/3 cup chicken stock and 1/3 cup heavy (whipping) cream and bring to a boil, reduce heat to medium and cook until the sauce becomes a bit syrupy, about 6-8 minutes.
Add 3 oz gorgonzola cheese and stir until the cheese has fully dissolved and has been incorporated in the sauce.
Serve over your favorite pasta, fettucinni, raviloi or gnocchi.
