Cauliflower Gnocchi With Eggplant Ragu

Cauliflower gnocchi is a handy lower-carb possibility for pasta lovers, usually 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 really useful each day allowance of vitamin C.(1) The tomatoes additionally include plenty of lycopene, which has been linked to coronary heart well being and decreasing dangers of some kinds of most cancers. (2)

Lively time: 10 minutes | Complete time: 35 minutes

Cauliflower Gnocchi With Eggplant Ragu

Substances

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 crimson 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 cook dinner, stirring sometimes, till the greens are tender and starting to brown, about 5 minutes.

Add the garlic, oregano, and crushed crimson pepper and cook dinner till aromatic, about 30 seconds. 

Add the tomatoes and 1/2 cup water and produce to a simmer. 

Scale 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. Carry to a simmer over medium-high warmth, then cowl, cut back warmth to low, and cook 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 Measurement: 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 printed September 10, 2020; Up to date March 2026