Creamy Harissa Chicken and Gnocchi Recipe

If you’re hunting for a weeknight dinner that’s both easy and absolutely bursting with flavor, I’ve got you covered with this Creamy Harissa Chicken and Gnocchi Recipe. It’s one of those dishes that feels fancy without the fuss—perfect when you want something comforting but a little different. I love how the spicy warmth of harissa balances with the silky creaminess of the sauce and the tender gnocchi. Stick with me here, because this recipe has quickly become a family favorite, and I can’t wait for you to try it!

this …

Ingredients You’ll Need

The magic in this Creamy Harissa Chicken and Gnocchi Recipe is really in the balance of spicy, creamy, and fresh. Most of the ingredients are simple pantry staples, but together they create an unforgettable dish. I usually keep these on hand because they’re versatile and brighten up so many meals.

• Chicken Cutlets: Boneless and skinless works best here to cook evenly and absorb all flavors.
• Kosher Salt & Black Pepper: Simple seasoning is key to letting the spices and harissa shine.
• Ras el Hanout: This Moroccan spice blend adds aromatic warmth—if you can’t find it, a mix of cumin, coriander, and cinnamon works well.
• Extra-Virgin Olive Oil: Use quality oil for better flavor and sautéing.
• Shallot: Gives a mild, sweet onion flavor that melts beautifully into the sauce.
• Baby Bella Mushrooms: Their earthy notes complement the spices and add nice texture.
• Garlic: Always essential for deep flavor.
• Harissa Paste: This fiery North African chili paste is the star here—grab a good-quality jar like New York Shuk’s for an authentic taste.
• Fresh Thyme: Adds brightness and herbal notes to balance the heat.
• Low-Sodium Chicken Broth: Keeps the sauce moist without overpowering saltiness.
• Half-and-Half: This provides creamy richness; feel free to swap for heavy cream if you want it extra decadent.
• Gnocchi: Dry or frozen both work; just adjust cooking times as needed.
• Feta Cheese: Adds a salty tang and creamy texture that melts just right.
• Baby Spinach: Throws in a fresh, green element that wilts gently at the end.
• Fresh Basil: Use this as a vibrant finishing touch to brighten the dish.

Variations

I love how flexible this recipe is—once you get the base down, it’s easy to make it your own. I often swap out ingredients depending on what I have or whether anyone’s eating gluten-free or vegetarian.

• Vegetarian Variation: I’ve replaced chicken with crispy tofu or roasted chickpeas for a hearty plant-based version that still packs flavor.
• Spice Level: Feel free to add more harissa paste if you want a hotter kick or mellow it with less if you prefer mild heat.
• Gnocchi Alternatives: Sweet potato gnocchi or even small pasta like cavatappi work well if you want a different texture.
• Dairy-Free: Swap half-and-half with coconut milk and omit feta to make this dairy-free without losing creaminess.

How to Make Creamy Harissa Chicken and Gnocchi Recipe

Step 1: Season and Sear the Chicken

First things first—season your chicken cutlets well on both sides with kosher salt, black pepper, and ras el hanout. I’ve found that this spice blend gives the chicken the perfect aromatic warmth without overpowering the harissa later. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway, until it’s beautifully golden and reaches 165°F internally—usually about 4 minutes per side. Don’t rush this step; a good sear locks in moisture and flavor. Once cooked, transfer the chicken to a cutting board and let it rest while you start the sauce.

Step 2: Build Your Flavor with Veggies and Harissa

Using the same skillet (no need to wash it—those browned bits are flavor gold!), add the remaining tablespoon of olive oil over medium heat. Toss in the chopped shallot and sliced baby bella mushrooms. Stir frequently as they brown, which should take around 5 minutes. The mushrooms’ earthiness is an amazing contrast to the spicy harissa. Once they’re good and golden, stir in the garlic, harissa paste, and fresh thyme. Cook another 1-2 minutes until the kitchen smells heavenly and the spices bloom.

Step 3: Simmer the Creamy Sauce and Gnocchi

Pour in the chicken broth, using a wooden spoon to scrape up all those tasty bits stuck to the bottom of the pan. Then slowly drizzle in the half-and-half while stirring to combine everything smoothly. Bring the sauce to a gentle simmer, seasoning with salt and pepper to taste. Next, stir in the gnocchi. If you’re using frozen, expect a few extra minutes to cook through. Simmer while stirring occasionally until the gnocchi are tender and have soaked up some of that luxurious sauce—about 10 minutes in total.

Step 4: Finish with Feta, Spinach, and Chicken

Mix in half of your crumbled feta cheese. It melts into the sauce adding just the right salty tang. Then toss in the baby spinach and stir until it’s just wilted—about 2 minutes. Finally, slice your rested chicken and nestle the pieces back into the skillet, letting everything mingle and warm together. Before serving, sprinkle fresh basil leaves and the remaining feta on top for a vibrant pop. You’ll want to grab a fork fast!

How to Serve Creamy Harissa Chicken and Gnocchi Recipe

Garnishes

I always top this dish with plenty of fresh basil because it adds a lovely herbal brightness that lifts the rich creaminess. A little extra crumbled feta on top also gives a nice sharp tang and gorgeous texture contrast. Sometimes, I squeeze a tiny bit of lemon juice right before serving to add a fresh zing that cuts through the richness beautifully.

Side Dishes

Since this recipe is already rich and filling, I like to pair it with light, fresh side dishes. A crisp green salad with lemon vinaigrette or a simple cucumber and tomato salad works well. Roasted or steamed green beans also provide a nice crunchy contrast and keep the meal balanced and colorful.

Creative Ways to Present

For dinner parties, I’ve served this in shallow bowls with extra herbs sprinkled around, alongside warm crusty bread to soak up the sauce—that kind of presentation always gets rave reviews. A rustic wooden board with the skillet straight from stovetop looks inviting and makes it easy for guests to serve themselves. And for a playful touch, I sometimes add a dollop of labneh or Greek yogurt on top to tame the spice as you dig in.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge—they keep well for 3-4 days. The flavors actually deepen overnight, making it a great option for next-day lunches. Just give it a good stir and fresh herbs before reheating.

Freezing

I’ve successfully frozen this dish, although the texture of the gnocchi can change slightly. To freeze, cool completely, then portion into freezer-safe containers. When thawed, the sauce might be a bit thinner, so reheat gently and add a splash of cream or broth if needed.

Reheating

Reheat leftovers gently in a skillet over low heat, stirring occasionally to prevent the sauce from separating. If the sauce looks too thick or starts to dry, add a tablespoon or two of chicken broth or half-and-half to restore creaminess. This method helps keep the chicken tender and the gnocchi soft.

FAQs

Final Thoughts

I absolutely love how this Creamy Harissa Chicken and Gnocchi Recipe turns everyday ingredients into a meal that’s bursting with warmth, comfort, and just the right touch of spice. When I first tried this, I was amazed by how quick it came together without sacrificing flavor. My family goes crazy for it, especially on chilly nights when you want something hearty but not heavy. I can’t recommend it enough—give it a try, and I promise it’ll become one of your go-to dinners too!

Print