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
Mt. Vernon fire fighters hard at work.
On May 2, I found a newly built Dark-eyed Oregon Junco nest in one of my hanging baskets. By May 9 we had 4 eggs. This past Monday, May 18, the eggs hatched, 3 between 9am and noon, the final one during the night into Tuesday.
I know this is a "played out" location - but I couldn't resist as the weather was so nice tonight!