1-First, preheat your oven to 200°C (400°F). This step gets things started for the roasted potatoes. Toss 1 cup of baby potatoes with 1 tbsp olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25 minutes until they turn crispy and golden, adding a nice crunch to your bowl.

2-Next, season 2 boneless, skinless chicken breasts with 1/2 tsp paprika, salt, and pepper. Heat 2 tsp olive oil in a pan over medium heat and cook the chicken for 5 to 6 minutes per side until it’s browned and fully cooked. Let it rest for a few minutes before slicing it up. This keeps the chicken juicy and flavorful.

3-In the same pan, sauté 1 cup of sliced mushrooms for 5 to 6 minutes until they’re tender and browned; set them aside to blend with other elements later. For the broccoli, steam 1 cup of florets for 4 to 5 minutes until they’re vibrant and tender. These steps add color and nutrients to the dish, making it more appealing and healthy. For more chicken cooking ideas, check out our easy chicken recipes.

4-Now, boil 200g of gnocchi in salted water until they float, which takes about 2 to 3 minutes, then drain well. Gnocchi cooks fast, so keep an eye on it to avoid overcooking. This part is key for that soft, pillowy texture that soaks up the sauce.

5-To create the creamy herb sauce, melt 1 tbsp butter in a small pan over medium heat. Add 1 clove of minced garlic and cook for about 30 seconds until it’s fragrant. Then, pour in 150ml of heavy cream and 1 tsp parsley, and let it simmer for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper to taste, giving the dish its signature rich flavor.

6-For a vegan twist on this, remember you can swap heavy cream with something like coconut cream, as mentioned in our dietary tips. Once the sauce is ready, mix in the cooked gnocchi and toss gently to coat. Finally, assemble everything by serving the gnocchi with the sauce, topped with sliced chicken, mushrooms, roasted potatoes, and steamed broccoli. Add grated Parmesan cheese if you like, for an extra cheesy finish.