🍽️ Herb Cream Gnocchi Bowl with Grilled Chicken, Potatoes & Veggies 🥦🍄

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 2 servings
Calories per Serving: ~700

Ingredients 📋

2 boneless, skinless chicken breasts

2 tsp olive oil

Salt and pepper

1/2 tsp paprika

200g gnocchi

150ml heavy cream 🥛

1 tbsp butter

1 clove garlic, minced 🧄

1 tsp parsley (dried or fresh) 🌿

1 cup baby potatoes, halved if needed 🥔

1 cup broccoli florets 🥦

1 cup sliced mushrooms 🍄

1 tbsp olive oil (for roasting and cooking)

Optional: grated Parmesan cheese 🧀

Method 👨‍🍳

Roast Potatoes: Preheat oven to 200°C (400°F). Toss baby potatoes with olive oil, salt, and pepper. Roast for about 25 minutes until crispy and golden.

Grill the Chicken: Season chicken with paprika, salt, and pepper. Cook in a hot pan with olive oil for 5–6 minutes per side until well browned and fully cooked. Let rest before slicing.

Cook Mushrooms: In the same pan, sauté mushrooms for 5–6 minutes until tender and browned. Set aside.

Boil Gnocchi: Cook gnocchi in salted boiling water until they float (about 2–3 minutes). Drain well.

Make Cream Sauce: In a small pan, melt butter, add garlic and cook for 30 seconds. Add cream and parsley, simmer for 3–4 minutes until the sauce thickens slightly. Season with salt and pepper.

Steam Broccoli: Steam broccoli for 4–5 minutes until vibrant and tender.

Plate It Up: Serve the gnocchi with the creamy herb sauce, then top with sliced chicken, mushrooms, roasted potatoes, and steamed broccoli.

Finish & Serve: Garnish with grated Parmesan and more herbs if desired.

🔄 Optional Add-Ons

Use sweet potatoes for a twist.

Add crispy pancetta for extra flavor.