Cheese Fondue

Ingredients

• 250 g spicy Gouda
• 250 ml buttermilk
• 400 g broccoli (cut into florets)
• 5 carrots
• 250 g Cherry Tomatoes
• 300 g gnocchi
• 150 g cream cheese
• 1 Tbsp starch
• 0.5 sachet saffron
• nutmeg
• pepper (ground)
• 1 baguette
• 1 bunch parsley leaves
• 1 Avocado
• 2 tbsp lemon juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel carrots and cut them diagonally into pieces about 2 cm long. Blanch carrots and broccoli in boiling salted water for about 6-8 minutes, then shock in ice water and drain.

2. 2.

   Wash cherry tomatoes.

3. 3.

   Cook gnocchi according to package instructions.

4. 4.

   Cut baguette into bite-sized pieces.

5. 5.

   Arrange vegetables, gnocchi and baguette on a platter.

6. 6.

   Dice cheese into small cubes and slowly warm it with buttermilk while stirring until melted; then stir in cream cheese and simmer gently for a few minutes.

7. 7.

   Whisk starch and saffron with a little water, pour into the cheese mixture, simmer while stirring for 2 minutes, season with nutmeg and pepper.

8. 8.

   Transfer everything to a fondue pot and keep warm on a hot plate.

9. 9.

   For the dip cut avocado in half, remove the pit, scoop out the flesh with a spoon and blend with lemon juice and parsley leaves; season with salt and pepper.