In a medium saucepan melt butter over medium-low heat. Add shallots, coriander and pepper. Cook until shallots are golden. Add cream and bring to a boil. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat and stir in gorgonzola. Place back on heat, just enough to melt cheese. Toss with hot fettucine or other gf pasta.
We used Stella brand of gorgonzola. It is not the best gorgonzola, but is listed to be gluten-free. Be sure to check with the manufacturer before using any product that may be suspect.
We made our own homemade pasta to test this recipe, but for a quicker meal, use a good gf dried pasta, we highly recommend Bi-Aglut brand available through www.glutino.com.