1-First, preheat your oven to 200°C (400°F) and toss the baby potatoes with 1 tbsp olive oil, salt, and pepper before roasting them for about 25 minutes until they’re crispy and golden. This step ensures the potatoes add a hearty crunch to the bowl.

2-Next, season the 2 boneless, skinless chicken breasts with 1/2 tsp paprika, salt, and pepper, then cook them in a hot pan with 2 tsp olive oil for 5 to 6 minutes per side until browned and fully cooked through; let them rest before slicing.

3-After that, sauté the 1 cup sliced mushrooms in the same pan for 5 to 6 minutes until they’re tender and browned, then set them aside.

4-Cook the 200g gnocchi in salted boiling water until they float, which takes about 2 to 3 minutes, and drain well.

5-In a small pan, melt 1 tbsp butter, add the minced garlic clove, and cook for 30 seconds before pouring in 150ml heavy cream and 1 tsp parsley; simmer for 3 to 4 minutes until the sauce thickens slightly, then season with salt and pepper.

6-Steam the 1 cup broccoli florets for 4 to 5 minutes until they’re vibrant and tender.

7-Finally, serve the gnocchi coated in the creamy herb sauce, topped with the sliced chicken, mushrooms, roasted potatoes, and steamed broccoli. Garnish with grated Parmesan cheese if you like, and enjoy it warm for the best taste this whole process fits into a 20-minute prep and 25-minute cook time, making it a go-to for busy parents.