Gnocchi, Peasant bread, and Blackberry Cobbler

Ricotta Gnocchi: (I had a picture up but it didn't do the gnocchi justice.)
1 (8 oz) container ricotta cheese
2 eggs
1/2 c Parmesan
1 t salt
1 t pepper
1 t garlic powder
1 c flour

1. Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic. Mix in flour. Add additional flour if needed to form a soft dough.

2. Divide dough into 3-4 pieces, and roll into 1/2-inch thick ropes on a floured surface. Cut each rope into 1-inch pieces, roll with a fork, and place on a lightly floured surface. Refrigerate until ready to cook.

3. Bring a large pot of water to a boil. Boil the gnocchi until they float to the surface, 1-2 minutes, and then drain. Mix gnocchi with a tomato sauce of your choice.

The recipe for peasant bread can be found here. This bread is awesome because it doesn't require any kneading!

HEB had blackberries on sale this week, but I found a better deal at CostCo. We picked up some yesterday and I used a recipe from the Southern Living 1982 Annual Recipe book. I modified the recipe a little, and James loved it.