Instructions
step 1: Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and parsley. Roast on a baking sheet for 25-30 minutes until golden and tender.
step 2: Season chicken breasts with garlic powder, smoked paprika, salt, and pepper.
step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side, or until golden brown and fully cooked. Let rest before slicing.
step 4: In a separate pan, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 5-6 minutes.
step 5: Add minced garlic and cook for 1 minute more. Stir in heavy cream, Parmesan, and chopped parsley. Simmer for 2-3 minutes until slightly thickened.
step 6: Cook gnocchi according to package directions. Drain and stir into the creamy mushroom sauce.
step 7: Steam broccoli until just tender, about 3-4 minutes.
step 8: Assemble the bowl with roasted potatoes, sliced chicken, creamy mushroom gnocchi, and broccoli. Garnish with extra parsley.
Storage and Reheating Tips.
Store leftovers in separate containers in the refrigerator for up to 3 days. Reheat the gnocchi and sauce gently in a pan over low heat with a splash of cream or milk to loosen the sauce. Chicken and potatoes can be reheated in the oven or microwave. Broccoli is best reheated briefly to avoid overcooking.
Continue on the next page