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
Photos of Mt. Rainier taken from the Sunrise side on Thursday, July 2nd.
A blood red moonrise over Blake Island from Manchester. The "tear" in the lower left is an aircraft flyby.
One of the Alki eagles swooped down and caught a fish at Alki beach this morning