Creamy Mushroom Gnocchi Bowl with Chicken & Roasted Potatoes 🥔🥦

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 2

Calories per serving: ~650 kcal

Ingredients 🛒

For the Chicken:

2 boneless, skinless chicken breasts 🍗

1 tbsp olive oil 🫒

1/2 tsp smoked paprika

Salt & pepper to taste 🧂

For the Roasted Potatoes:

300g baby potatoes, halved 🥔

1 tbsp olive oil

1/2 tsp garlic powder

Salt & pepper

Fresh parsley, chopped 🌿

For the Creamy Gnocchi & Mushrooms:

250g fresh gnocchi

1 tbsp butter 🧈

150g cremini or button mushrooms, sliced 🍄

2 garlic cloves, minced 🧄

100ml heavy cream 🥛

1 tbsp chopped parsley

Salt & black pepper

For the Broccoli:

150g broccoli florets 🥦

Salt, for blanching water

Instructions 👩‍🍳

Preheat the oven to 200°C (400°F). Toss baby potatoes

with olive oil, garlic powder, salt, and pepper. Roast for

25–30 minutes until golden and crisp.

Season chicken breasts with paprika, salt, and pepper.

Heat olive oil in a skillet over medium heat. Sear chicken

5–6 minutes per side until golden and cooked through

(74°C/165°F internal temp). Let rest, then slice.

Boil gnocchi in salted water for 2–3 minutes until they

float. Drain and set aside.

Sauté mushrooms in butter over medium-high heat for

4–5 minutes until browned. Add garlic and cook 30

seconds. Pour in cream and simmer 2 minutes. Stir in

parsley, season with salt and pepper, then add cooked

gnocchi to coat in the sauce.

Steam or blanch broccoli in salted water for 3–4 minutes

until bright green and just tender.

Assemble bowls with a portion of roasted potatoes,

sliced chicken, creamy gnocchi with mushrooms, and

broccoli. Garnish with extra parsley if desired.

Tips & Variations 📝

Swap cream for plant-based cream for a dairy-free

version.

Use store-bought rotisserie chicken for quicker prep.

Add grated Parmesan to the gnocchi for a cheesy finish