Boil potatoes in a 4 qt pan of salted water until tender.
In a skillet over medium high heat, cook bacon and onions until bacon is crisp and onions are golden, about 8 minutes
Pour off and discard fat.
Mix in allspice to the bacon mixture and let cool.
Drain potatoes and allow them to cool.
Transfer them to a bowl and mash them until they are smooth.
Add flour, eggs, egg yolk and salt, mix well until you have a sticky dough like consistency.
Gently fold in the onion and bacon mixture to the dough.
Cover with plastic wrap and chill for at least 30 minutes.
Bring an 8 qt pan of salted water to boil.
On a lightly floured surface roll your dough into snakes about the thickness of your thumb. Slice into one inch pieces and add to the boiling water.
When the gnocchi floats transfer them to a pan of heated oil and pan-fry or place on a baking sheet to freeze.
Serve pan fried gnocchi with lingonberry jam and sour cream.
Traditionally this dish is served as a dumpling, with the filling on the inside. After discussing it with The Chef, we opted for making it more like gnocchi with the filling mixed into the dough. Either way yields very delicious results.