Dinner

Creamy Harissa Chicken and Gnocchi Recipe

ByElena Hart June 26, 2026June 26, 2026

Introduction

This creamy harissa chicken and gnocchi dish is a flavorful one-pan meal that combines tender chicken with spicy harissa and soft gnocchi. It’s richly creamy and balanced with fresh herbs and tangy feta, perfect for a cozy weeknight dinner.

The dish shows three thick chicken breasts, cooked to a golden brown with crispy edges, each sliced into about five pieces and laid neatly on top. Beneath the chicken is a creamy sauce with a warm orange color mixed with pieces of soft gnocchi, green spinach leaves, and sliced brown mushrooms that add texture. The sauce covers the base of the dish and pools around the chicken with a rich, smooth look. Small white crumbs of cheese scatter over the top of the chicken and sauce, along with fresh green basil leaves that add bursts of color. The food sits in a black pan placed on a white marbled surface, with a metal spoon touching the edge of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
Kosher salt

Freshly ground black pepper
1 1/2 tsp. ras el hanout (or substitute with curry powder or garam masala)

2 tbsp. extra-virgin olive oil, divided
1 small shallot, finely chopped

8 oz. baby bella mushrooms, thinly sliced
2 garlic cloves, finely chopped
1/2 cup harissa paste (such as New York Shuk)

2 tsp. fresh thyme leaves, finely chopped
1 cup low-sodium chicken broth
1 1/4 cups half-and-half

1 (17-oz.) package dry or frozen gnocchi
3/4 cup crumbled feta, divided
3 cups packed baby spinach

Finely chopped fresh basil leaves, for serving

Instructions

Step 1: Season the chicken cutlets on both sides with salt, pepper, and ras el hanout. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and cooked through, about 4 minutes per side. The internal temperature should reach 165°F. Transfer the chicken to a cutting board and set aside.
Step 2: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and sliced mushrooms. Cook, stirring frequently, until browned and softened, about 5 minutes.

Step 3: Stir in the garlic, harissa paste, and thyme. Cook for 1 to 2 minutes until fragrant.
Step 4: Pour in the chicken broth and scrape up any browned bits from the pan bottom. Slowly add the half-and-half while stirring to combine. Bring the mixture to a simmer and season with salt and pepper to taste.
Step 5: Stir in the gnocchi and return the sauce to a gentle simmer. Cook, stirring occasionally, until the gnocchi is tender and cooked through, about 10 minutes (add 2 to 3 extra minutes if using frozen gnocchi).

Step 6: Add 1/2 cup of the crumbled feta and stir until melted into the sauce.
Step 7: Add the baby spinach and cook until wilted, about 2 minutes.
Step 8: Slice the cooked chicken and return it to the skillet. Top with the remaining feta and sprinkle with fresh basil before serving.

Tips & Variations

Substitute ras el hanout with curry powder or garam masala for a different spice profile.
Use fresh gnocchi if available for an extra tender texture.
Add a squeeze of lemon juice at the end to brighten the creamy sauce.

For extra heat, add a pinch of red pepper flakes along with the harissa.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened. Avoid microwaving to prevent the gnocchi from becoming rubbery.

How to Serve

This image shows a black skillet filled with several layers of food. The bottom layer is a creamy light orange sauce mixed with small round gnocchi and spinach leaves. On top of this sauce, there are sliced chicken breasts with a golden brown, slightly crispy skin arranged in a semi-circle around the skillet edges. White crumbled cheese and green basil leaves are sprinkled over everything. A silver spoon held by a woman's hand lifts a piece of the sliced chicken with sauce and gnocchi, showing the texture of the juicy white meat inside. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken cutlets?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as needed, until they reach an internal temperature of 165°F.

Is harissa paste very spicy?

Harissa carries a moderate heat level with smoky and earthy flavors. You can adjust the amount used based on your spice preference or substitute with a milder chili paste.