Cauliflower gnocchi is a handy lower-carb possibility for pasta lovers, typically discovered within the freezer part of native supermarkets. Served atop a bowl of thick, chunky eggplant ragu, this meal packs 12 grams of fiber and 1/3 of the beneficial every day allowance of vitamin C.(1) The tomatoes additionally include a lot of lycopene, which has been linked to coronary heart well being and decreasing dangers of some forms of most cancers. (2)
Energetic time: 10 minutes | Complete time: 35 minutes
Cauliflower Gnocchi With Eggplant Ragu
Elements
- 3 tbsp olive oil, divided
- 1 small (70g) onion, chopped
- 1 medium (340g) eggplant, reduce into 1/2-inch cubes
- ½ tsp salt
- 2 medium garlic cloves, chopped
- 1 1/2 tsp dried oregano
- ⅛ tsp crushed pink pepper
- 1 28-oz. (795g) can no salt added chopped tomatoes with juice
- ¼ tsp floor black pepper
- 4 cups (625g) frozen cauliflower gnocchi
- 3/4 cup (180g) water, divided
- 1/4 cup (8g) Parmesan cheese shavings (use a pointy peeler to create skinny ribbons of cheese)
Instructions
Warmth 2 tbsp of oil in a big sauté pan over medium warmth. Add the onion, eggplant, and salt and prepare dinner, stirring sometimes, till the greens are tender and starting to brown, about 5 minutes.
Add the garlic, oregano, and crushed pink pepper and prepare dinner till aromatic, about 30 seconds.
Add the tomatoes and 1/2 cup water and convey to a simmer.
Cut back warmth to low, cowl, and simmer, stirring sometimes and breaking apart the eggplant with a picket spoon, till very tender, about 20 minutes.
In the meantime, place the frozen gnocchi and 1/4 cup water in a big nonstick skillet. Convey to a simmer over medium-high warmth, then cowl, scale back warmth to low, and prepare dinner for five minutes.
Take away the lid and proceed cooking, tossing sometimes, till the water evaporates and the gnocchi are golden brown, about 5 minutes.
Divide the eggplant ragu amongst 4 bowls, prime with the gnocchi, and garnish with Parmesan cheese shavings.
Serves: 4 | Serving Dimension: 1 cup gnocchi with 1 cup sauce
Vitamin (per serving): Energy: 351; Complete Fats: 15g; Saturated Fats: 3g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 1g; Ldl cholesterol: 2mg; Sodium: 794mg; Carbohydrate: 48g; Dietary Fiber: 13g; Sugar: 13g; Protein: 7g
Vitamin Bonus: Potassium: 1016mg; Iron: 20%; Vitamin A: 21%; Vitamin C: 28%; Calcium: 9%
Initially revealed September 10, 2020; Up to date March 2026
