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
This is along the North Fork Stillaguamish River in Arlington, WA
Looking north from Duvall around 5pm, double rainbow after a strong cell moved through.
This was a once-in-a-lifetime shot of a brilliant sunrise on the water of Poulsbo. When I saw the pink light streaming into my window early that morning, I ran outside to capture this photo. Once I saw the photo, I realized that the sunrise created a fire and ice effect that was stunning.