Gnocchi lunghi is an unctuous and unique dish from Friuli. Again, this dish was born from the idea of using leftover gnocchi to feed families during wartime. You won’t even have to make the gnocchi, if you have enough left in the fridge to serve six people. Recipe by Andre Ursini from the OzHarvest Cookbook.


  • Gnocchi

  • 1.2kg desiree potatoes, scrubbed but not peeled

  • 160g (just over 1 cup) plain flour

  • 2 egg yolks

  • 2 teaspoons salt

  • 70g unsalted butter

  • 1⁄2 teaspoon cinnamon

  • 2 tablespoons sugar

  • 2 tablespoons pistachio nuts, lightly toasted

  • 6 large scoops vanilla gelato


  • 1.

    To make the gnocchi, fill a large pot with cold water and bring to the boil. Add the potatoes and cook for 40 minutes, or until they are tender but the skins unbroken. Drain and peel as soon as they are cool enough to handle. Pass through a mouli or a potato ricer into a bowl. Gently mix in the flour, yolks and salt and lightly work into a smooth mound (if the dough

  • 2.

    Is sticking, add a little more flour). Roll portions of the dough into long cigar shapes. Cut these into small logs about 4cm long.

  • 3.

    Bring a large saucepan of water to the boil and add the gnocchi in batches. They will rise up to the surface; leave them for 30 seconds, then scoop out into a bowl. Melt the butter in a frying pan over medium heat and add the cinnamon, sugar and pistachio nuts. When the butter starts to foam, add the gnocchi to the pan and fold gently through the sauce. To finish, spoon the gnocchi into bowls and put a generous scoop of vanilla gelato on top.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 292kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 5g
  • Carbohydrate 39g
  • Sugar 6g
  • Sodium 397mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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