This recipe was inspired by those classic latkes and apple sauce we all grew up with!
Submitted by Aaron Breslin
Bring a pot of water to a boil and add in the potatoes, unpeeled and whole. Boil potatoes for about 30-45 minutes, or until fork tender but not mush.
Once potatoes are boiled, peel them, then place them in a large mixing bowl and mash with a masher, potato ricer, or fork. Let cool.
Once potatoes are cool, add in one egg, and mix. When the egg is mixed in well, add one cup of the flour. Start to mix the potatoes and flour until it resembles a thick mashed potato-like mixture. Dump potato mixture onto a well-floured work space and continue to add the rest of the flour until it becomes a bouncy ball of dough.
Take the gnocchi dough and it separate into four equal parts. Roll each part into a long rope, about 3/4 of an inch thick. Using a knife, cut off one-inch pieces. To shape the gnocchi pieces, roll them against the prongs of a fork, or just lightly push your thumb into them to create small indents.
Once the gnocchi is completed, place them inside of an air tight container. This can last up to about a week in the fridge, and up to about three months in the freezer.
Bring a pot of water to a boil.
Place your beef in a frying pan, and fry on medium high heat. Cook until all the fat is rendered (when the beef fry is crisp and bubbly). Take the beef fry out of the pan, but leave in the fat.
In the same pan, turn the heat down to medium and add your diced onion. Cook until translucent. Once the onion is ready, add in the apples, and cook until onions are golden brown and apples are soft.
Put your gnocchi in the boiling water and cook. They should take about three to five minutes to fully cook (when the pieces float to the top of the water).
When your gnocchi is cooked, place them directly in the pan with the apple and onion mixture, toss and serve hot.