Instructions:
step 1: Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy. Sprinkle with parsley before serving.
step 2: Season chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and sear chicken for 5–6 minutes per side or until fully cooked. Let rest, then slice.
step 3: In a separate skillet, sauté mushrooms with olive oil or butter over medium heat until browned and tender. Season with salt and pepper.
step 4: Cook gnocchi according to package instructions. In a saucepan, melt butter and sauté garlic until fragrant. Stir in cream, Parmesan, parsley, salt, and pepper. Simmer until thickened, then toss in gnocchi.
step 5: Steam broccoli for 5–6 minutes or until bright green and just tender. Season lightly with salt.
step 6: To assemble the bowl, layer creamy gnocchi, sliced chicken, roasted potatoes, sautéed mushrooms, and steamed broccoli.
Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat gnocchi and sauce gently in a skillet with a splash of cream. Reheat potatoes and chicken in the oven or air fryer for best texture. Broccoli and mushrooms can be microwaved or warmed in a pan.
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