First I baked 3 russet potatoes after piercing them with a fork at 400° for 1 hour. Peeled the skin off and put the potato thru the ricer. Stirred in 2 eggs, 1 cup of Ricotta, 1/2 cup of Parmesan, and a couple tablespoons of chopped chives.
Next I added 2 cups of flour and kneaded it in, not too much. You don't want to over work it. Then took it out on a floured surface till it came together as a nice dough. It will be sticky but just keep flour on your hands till it stops sticking.
Then I cut the dough into 4 pieces and rolled each out into a snake. Cut little squares off and pushed them aside.
I took each square and rolled them down the back of a fork to create the ridges so that they will hold onto the sauce.
Then I put them on a floured baking sheet to sit aside while I did the rest. I only used half of the gnocchi and froze the rest. I boiled the gnocchi in salted water for 5 mins in 2 batches and put the cooked gnocchi into a pan with 1 tbs of butter and 1 tbs of oil to pan sear until they turned slightly brown and crispy on one side. Took those out, put them on a plate and set them aside while I finished the sauce.
I chopped up some bacon, onions, garlic, oyster mushrooms, and Bella mushrooms.
For the Caramel Apples I used a medium sauce pan and put in 1 cup sugar, 1 cup of whipping cream, 1/4 cup Light Caro Syrup, and 2 tbs of butter. Heated that over medium high heat till the candy thermometer said 246° Took it off the heat and let it cool until it would stick to the apples without sliding off. Added half a tbs of vanilla. After coating the apples, I dipped them in Halloween sprinkles, mini chocolate chips, and Candy Corn. The caramel came out really light so I recommend using dark caro syrup instead of light. But the flavor was great!
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