Heat a small amount of oil in a large frying pan, then cook the chorizo over a medium to high heat for a few minutes until it starts to turn crispy.

Add in the red onion and red pepper and cook until it softens. About 4 minutes.

Chuck in the garlic and cook for a minute before adding in the chicken stock, tomato paste and cream cheese. Stir well then turn the heat down to a low-medium.

Cook the gnocchi as per the packet instructions. It will usually cook in salted boiling water in 2-3 minutes. Drain it but keep some of the water in case you need to use to to loosen up the sauce.

Add the cooked gnocchi into the sauce and stir to coat. Add in the grated parmesan and fresh basil and stir well. Taste for seasoning then dish it up, and finish with more grated parmesan.