Creamy Harissa Chicken and Gnocchi Recipe
This Creamy Harissa Chicken & Gnocchi recipe features tender, spiced chicken cutlets cooked to perfection and served in a rich, flavorful sauce made with harissa paste, mushrooms, shallots, garlic, and fresh herbs. Combined with tender gnocchi and baby spinach, and finished with crumbled feta and fresh basil, it’s a hearty and satisfying dish that balances spicy, creamy, and savory flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan-inspired
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 tsp. ras el hanout (or substitute with a mild curry powder or Moroccan spice blend)
- 2 tbsp. extra-virgin olive oil, divided
Sauce and Gnocchi
- 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 cup half-and-half
- 1 (17-oz.) package dry or frozen gnocchi
- 3/4 cup crumbled feta cheese, divided
- 3 cups packed baby spinach
- Finely chopped fresh basil leaves, for serving
Instructions
- Season and cook chicken: Season both sides of the chicken cutlets with kosher salt, freshly ground black pepper, and ras el hanout spice. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook, turning once halfway through, until golden brown and the internal temperature reaches 165°F, about 4 minutes per side. Remove chicken and transfer to a cutting board to rest.
- Prepare sauce base: In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the finely chopped shallot and sliced mushrooms, cooking and stirring frequently until they are browned and softened, about 5 minutes. Then add the garlic, harissa paste, and fresh thyme, cooking for an additional 1 to 2 minutes until fragrant.
- Add liquids and simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Slowly stir in the half-and-half, mixing well to combine. Bring the mixture to a simmer, and season with salt and freshly ground black pepper to taste.
- Cook gnocchi: Stir in the gnocchi and return the skillet to a simmer. Cook, stirring occasionally, until the gnocchi is tender and cooked through, about 10 minutes for dry gnocchi or 12 to 13 minutes for frozen. Make sure the gnocchi is fully cooked before moving to the next step.
- Incorporate feta and spinach: Add 1/2 cup of the crumbled feta to the sauce and stir until it melts, creating a creamy texture. Then stir in the baby spinach and cook until wilted, about 2 minutes.
- Finish with chicken and garnish: Slice the cooked chicken cutlets and return them to the skillet, nestling them into the sauce and gnocchi. Sprinkle the remaining 1/4 cup feta on top and garnish with chopped fresh basil leaves. Serve warm and enjoy!
Notes
- You can substitute ras el hanout with a mild curry powder or Moroccan spice blend for a similar flavor profile.
- If using frozen gnocchi, increase the cooking time by 2 to 3 minutes to ensure they are cooked through.
- Use low-sodium chicken broth to control the salt level in the dish.
- For a dairy-free version, substitute half-and-half and feta with plant-based alternatives, though flavor and texture will vary.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Keywords: harissa chicken, creamy gnocchi, spicy chicken recipe, one pan gnocchi, easy chicken dinner, mushrooms and spinach recipe
