Instructions
step 1 Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 30–35 minutes until golden and tender.
step 2 Season chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Roast on a separate tray for 25–30 minutes, or until cooked through and juices run clear. Slice before serving.
step 3 Bring a pot of salted water to a boil. Cook gnocchi according to package instructions; drain and set aside.
step 4 In a skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
step 5 Stir in heavy cream, then add Parmesan cheese and chopped parsley. Simmer until thickened, about 3–5 minutes. Season with salt and pepper.
step 6 Add cooked gnocchi to the sauce and toss to coat evenly.
step 7 In a separate pan, sauté mushrooms in olive oil or butter until golden and tender, about 5–6 minutes.
step 8 Steam broccoli florets until bright green and just tender, about 4–5 minutes.
step 9 Assemble the bowl by placing a portion of creamy gnocchi in the center, then arrange roasted chicken, sautéed mushrooms, baby potatoes, and steamed broccoli around it.
step 10 Garnish with extra parsley or Parmesan if desired and serve hot.
Storage and Reheating Tips
Store all components separately in airtight containers in the fridge for up to 3 days. Reheat gnocchi and cream sauce gently in a skillet with a splash of cream or milk. Chicken and veggies can be reheated in the microwave or oven until warmed through.
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