Gnocchi di pasta lievitata con ragù di coniglio or snidjeno testo is an Italian dish originating from the Friuli area. The dish is a specialty of Lokanda Devetak, a family-run inn and restaurant located in San Michele del Carso. It consists of gnocchi that are served with rabbit stew.

The leavened gnocchi are made with flour, water, yeast, salt, and olive oil, while the stew is made with a combination of rabbit, onions, carrots, celery, white wine, tomato paste, olive oil, salt, and aromatic herbs such as rosemary, mint, sage, and marjoram.

The rabbit is cut into pieces and cooked in oil with herbs, wine, and salt. The mixture is covered with water and simmered for an hour. The meat is then removed, chopped, placed back into the pan with the herbs, and cooked until the sauce is reduced.

The gnocchi are steamed or boiled in salted water and then shortly fried in a mixture of butter and wild fennel. The rabbit stew is served in a plate with the gnocchi on top. This light dish with intense flavors is usually topped with grated cheese before serving.