If you make gnocchi once, I guarantee you will never go back to packaged ones.
They are not difficult to make but you need to get your hands dirty and it takes some time.
Where you need to find a good balance is the quantity of flour: if you use too much flour they will be hard, if you use too lees they will tend to melt.
Using the quantities below you should get a good result, but adjust it when needed.
There are several stories about this dish, but they all connect it to Filippo Brunelleschi, the Reinassance genius who projected the Duomo of Florence.
Peposo is a beef stewed with pepper and Chianti which was cooked in the same ovens where they cooked the terracotta tiles used for the Duomo of Florence.
It’s a long dish as the beef must cook for three and a half hours, but the final result is such a tasty and tender beef.
I like it with fried polenta, but it’s great also with toasted bread.
Recipe by Carlo
