Cauliflower gnocchi is a convenient lower-carb option for pasta lovers, often found in the freezer section of local supermarkets. Served atop a bowl of thick, chunky eggplant ragu, this meal packs 12 grams of fiber and 1/3 of the recommended daily allowance of vitamin C.(1) The tomatoes also contain lots of lycopene, which has been linked to heart health and lowering risks of some types of cancer. (2)
Active time: 10 minutes | Total time: 35 minutes
Cauliflower Gnocchi With Eggplant Ragu
Ingredients
- 3 tbsp olive oil, divided
- 1 small (70g) onion, chopped
- 1 medium (340g) eggplant, cut into 1/2-inch cubes
- ½ tsp salt
- 2 medium garlic cloves, chopped
- 1 1/2 tsp dried oregano
- ⅛ tsp crushed red pepper
- 1 28-oz. (795g) can no salt added chopped tomatoes with juice
- ¼ tsp ground black pepper
- 4 cups (625g) frozen cauliflower gnocchi
- 3/4 cup (180g) water, divided
- 1/4 cup (8g) Parmesan cheese shavings (use a sharp peeler to create thin ribbons of cheese)
Directions
Heat 2 tbsp of oil in a large sauté pan over medium heat. Add the onion, eggplant, and salt and cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 5 minutes.
Add the garlic, oregano, and crushed red pepper and cook until fragrant, about 30 seconds.
Add the tomatoes and 1/2 cup water and bring to a simmer.
Reduce heat to low, cover, and simmer, stirring occasionally and breaking up the eggplant with a wooden spoon, until very tender, about 20 minutes.
Meanwhile, place the frozen gnocchi and 1/4 cup water in a large nonstick skillet. Bring to a simmer over medium-high heat, then cover, reduce heat to low, and cook for 5 minutes.
Remove the lid and continue cooking, tossing occasionally, until the water evaporates and the gnocchi are golden brown, about 5 minutes.
Divide the eggplant ragu among 4 bowls, top with the gnocchi, and garnish with Parmesan cheese shavings.
Serves: 4 | Serving Size: 1 cup gnocchi with 1 cup sauce
Nutrition (per serving): Calories: 351; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 794mg; Carbohydrate: 48g; Dietary Fiber: 13g; Sugar: 13g; Protein: 7g
Nutrition Bonus: Potassium: 1016mg; Iron: 20%; Vitamin A: 21%; Vitamin C: 28%; Calcium: 9%
Originally published September 10, 2020; Updated March 2026