Ricotta gnocchi with zucchini, celery, green garlic and mint
Celery is not usually thought of as a vegetable to be served outside of crudités or in salads, and that’s a shame. It has a delicate flavor and a clean taste that often surprises those who have never experienced it cooked. Here, I’ve briefly sautéed it in a little butter with some zucchini and green garlic. Chopped mint and celery leaves are added at the end, along with a touch of salt.
This is wonderful paired with a glass of white wine, such as a sauvignon blanc or a riesling.