1. Peel and finely chop the onion and garlic. Cut the chorizo into slices. Set aside.

2. Heat up a large frying pan with some oil and sauté the onion and garlic briefly. Add the chorizo slices and fry for a few minutes – the sausage slices should be nicely browned and crisp. Add the tomato paste, stir in and cook everything briefly. Deglaze with the vegetable stock, then add the chunky tomatoes. Season with oregano, salt, and pepper. Bring back to a boil then add the gnocchi. Reduce the heat and let everything simmer for about 8-10 minutes – keep stirring so nothing burns.

3. While the pasta is simmering, preheat the oven to 480°F (250°C). If your oven has a grill function, you can use that instead.

4. Add about 3.5 oz. (100g) of the grated mozzarella to the frying pan and stir in. If your frying pan is good to go in the oven, use it – if not, transfer the gnocchi with the sauce to a casserole dish or large cast-iron skillet and sprinkle with the remaining mozzarella. Bake/broil in the oven on the top rack until the cheese has melted and gotten some color. Depending on the abilities of your oven, this can happen fairly quickly or it takes several minutes. My oven (without a grilling option) took about 8 minutes – it’s a bit older ;)

5. Remove from oven, decorate with a few fresh basil leaves, sprinkle with grated parmesan (optional) and serve together with a small salad, for example.