Set a pot of salted water to a boil.

Mash the potatoes very well.

Gently mix potatoes with the egg, salt, and pepper. Add potato starch slowly, until it’s all incorporated.

Divide the dough into four parts. Roll each part into a stick.

Cut even rounds from each stick, and lightly roll each one with potato starch. If you’d like, you can roll each piece along the tongs of a fork to create a shape that makes it easier for the sauce to adhere to.

Drop a few pieces at a time into the pot of boiling water. When they rise to the top of the pot, remove using a slotted spoon and drain on paper towels.

Sauté the onions in oil until they’re a rich amber brown.

Add chicken stock, taking care to scrape the brown bits off the bottom of the pan. Allow to simmer down for about five to 10 minutes. 

Then add the wine, seasoning, and meat. Mix well and remove from heat.

Pour the sauce over the gnocchi.

Place in prepared tart shells for a beautiful presentation.