Preheat oven to 200ºC.

(You can cook this dish in an ovenproof pan from the beginning or else transfer everything to an ovenproof dish at the end to bake.)

Using a drizzle of olive oil, fry sliced onions and chorizo over a medium heat until soft and golden brown. Add the minced garlic, chilli and dried herbs and cook for 2 minutes.

Add the tomato paste and cook for a few minutes until it turns a warm brick red colour and smells fragrant. Add the tinned tomatoes and reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly. Add the cream and season with salt and pepper. Remove from the heat.

Bring a large pot of salted water to the boil. Add the gnocchi and cook according to package instructions. Gnocchi will be cooked once it starts floating on the surface. Do not overcook.

Drain gnocchi and add it to the tomato sauce along with the fresh basil. Mix.

Scatter over roughly torn pieces of the fresh mozzarella.

Bake for 15–20 minutes or until bubbling and golden brown.

Garnish with fresh basil and a sprinkle of salt and freshly ground black pepper.

Serve with crusty bread and a fresh green salad.