Instructions
step 1 Preheat oven to 200°C (400°F). Toss baby potatoes in olive oil, herbs, salt, and pepper. Roast for 25-30 minutes or until golden and tender.
step 2 Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a pan and cook chicken for 6-7 minutes per side or until golden and cooked through. Rest and slice.
step 3 Boil gnocchi according to package directions, then drain and set aside. In a pan, melt butter and sauté garlic for 30 seconds. Add cream, Parmesan, spinach, salt, and pepper. Simmer until thickened, then stir in cooked gnocchi.
step 4 In a separate pan, melt butter and cook mushrooms with garlic, salt, and pepper until browned and tender.
step 5 Steam broccoli florets until bright green and tender-crisp.
step 6 Assemble the bowl: start with creamy spinach gnocchi, then add roasted potatoes, garlic mushrooms, steamed broccoli, and sliced chicken. Garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in separate airtight containers for up to 3 days. Reheat gnocchi and chicken in a pan over low heat with a splash of cream or water. Broccoli and potatoes can be reheated in the microwave or oven until warmed through.
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