By Todd Johnson
DirectionsMix Ricotta, goat cheese, egg, salt and 1 cup flour. Add remainder of the flour until the dough comes together. Cut the dough into small logs and roll out on a floured surface. Cut into 1" pieces. Boil in a pot of salted water. Gnocchi will quickly rise to surface. Let them float 1 minute, then remove from water and drain.
To make the sauce, blanch and peel fava beans. Saute shallots in butter. Add lemon and orange zest. Add fava beans and creme fraiche. Once warm, add the gnocchi and toss well. Serve with chives and thin slices of prosciutto. Serves 4.
Recipe from Holly Smith, Cafe Juanita
Wednesday evening photos taken between 8pm - 9pm.
These photos were taken Tuesday evening between 8:30pm and 9pm with a Nikon D3000 DSLR and a 50-200mm telephoto lens.
Picture taken by friend Rocky Fletcher before the Rhythm and Blues festival started. Smoke from the Carlton Complex Fire on Thurs July 17.