Ricotta malfatti with roasted pepper, pistachio, and yogurt sauce
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The malfatti are roughly Mark Bittman's recipe for what he calls ricotta gnocchi. But in typical minimalist style he has you drop dough into the pot of boiling water by the spoonful instead of shaping into neat little ovals with fork indentations. This results in a misshapen dumpling--malfattii. Bittman's recipe is for ricotta gnocchi with a sage and brown butter sauce, which is no doubt delicious. I've made a yogurt based sauce inspired by a yogurt broth I had once at an Armenian-Lebanese restaurant, but with pistachios, sundried tomatoes, and roasted red pepper in the mix. If you prefer a thinner sauce, just add more broth. - clintonhillbilly
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