Instructions:
Step 1: Preheat oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender. Sprinkle with parsley.
Step 2: Season the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6-7 minutes per side or until cooked through. Let rest, then slice.
Step 3: Cook the gnocchi according to package directions, then drain and set aside.
Step 4: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes.
Step 5: Add minced garlic to the mushrooms and sauté for another minute. Pour in the heavy cream and bring to a simmer.
Step 6: Stir in Parmesan cheese and parsley. Add the cooked gnocchi and gently toss to coat. Season with salt and pepper.
Step 7: Steam the broccoli florets for 5-7 minutes until tender but still bright green.
Step 8: Assemble the bowl with a portion of creamy mushroom gnocchi, sliced chicken, roasted potatoes, and steamed broccoli. Serve warm.
Storage and Reheating Tips:
Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat the gnocchi gently in a skillet with a splash of cream or milk. Reheat chicken and potatoes in the oven at 350°F (175°C) until warmed through. Steam or microwave broccoli briefly to retain its texture and color.
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