Start with the goulash: Peel and slice the onions, then cook them over low heat with olive oil in a large, deep pot until softened.

Cut the beef into 1 1/2- to 2-inch cubes (about 4-5 cm) and add them to the onions. Add rosemary, thyme, and salt, and brown the meat.

Add the tomato paste (diluted in hot water) and the red wine. Cover with a lid and simmer on low heat for about 1 1/2 hours, stirring occasionally and adding hot water if needed.

For the gnocchi: Boil the unpeeled potatoes in salted water, or steam them (peeled) if you have a steamer. Remove the skins and mash the potatoes with a fork or potato masher once cooked. Let them cool, then add flour and the egg, mixing by hand and adding more flour as needed.

When the dough is smooth, roll it into ropes and cut into 1-inch (about 3 cm) pieces using a dull knife. Cook the gnocchi in boiling water, drain, and serve with the goulash and a sprig of rosemary.