Cauliflower gnocchi is a convenient lower-carb option for pasta lovers, look for it in the freezer section of Trader Joe’s. Served atop of a bowl of thick, chunky eggplant ragu, this meal packs 11 grams of fiber and 1/3 of the recommended daily allowance of vitamin C. The tomatoes also contain lots of lycopene, which has been linked to heart health and lowering risks of some types of cancer.
Boost the protein content of this meal by topping it with a poached or fried egg. This, along with the fiber and fat in this meal, helps you feel full.
Active time: 10 minutes Total time: 35 minutes
Ingredients Directions Heat 2 tablespoons of oil in a large saute pan over medium heat. Add the onions, eggplant and salt and cook, stirring occasionally, until the vegetables are tender and beginning to brown, 5 minutes. Add the garlic, oregano, and crushed red pepper and cook until fragrant, about 30 seconds. Add the tomatoes and 1/2 cup (118ml) water and bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally and breaking up the eggplant a bit with a wooden spoon, until the eggplant is very tender, 20 minutes. Put the frozen gnocchi and 1/4 cup (59ml) water in large nonstick skillet. Bring to a simmer over medium-high heat. Cover the pan, reduce heat to low, and simmer for 5 minutes. Remove lid and continue to cook, tossing occasionally with a rubber spatula, until the water evaporates and the gnocchi is golden brown, 5 minutes. Divide the eggplant ragu among 4 pasta bowls. Spoon the gnocchi over the ragu and garnish with the cheese shavings. Serves: 4 | Serving Size: 1 cup (140g) gnocchi/1cup (232g) sauce Nutrition (per serving): Calories: 307; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 611mg; Carbohydrate: 3g; Dietary Fiber: 11g; Sugar: 9g; Protein: 5gCauliflower Gnocchi With Eggplant Ragu
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