Preheat the oven to 180C (fan).
Cook the chorizo over a medium to high heat until it starts to become crispy.
Add in the diced onion and cook for a few minutes, until it starts to soften.
Chuck in the garlic and cook for a minute, then add in the tomato paste and cook for a further minute.
Pour in the tin of tomatoes and the chicken stock, then simmer for about 5 minutes.
Add in the fresh basil, and the gnocchi, then stir it well.
Transfer it to an oven proof dish, then scatter over the mozzarella.
Bake it for 20 minutes, or until it’s bubbly and golden. Enjoy.
