Heat 1 tablespoon of olive oil in a large pan. Cook 1 chopped onion and 2 cloves of crushed garlic over medium heat for 8-10 minutes, until soft.
Add 120g of diced cured chorizo. Fry for 5 minutes.
Stir in 800g of canned chopped tomatoes and 1 teaspoon of sugar, and bring to a simmer. Add 600g of fresh potato gnocchi and cook for 8 minutes, stirring often, until the gnocchi is tender.
Heat the broiler to high. Measure 125g of torn mozzarella and 1 small bunch of torn basil. Stir most of each into the gnocchi.
Transfer to a broiler-safe dish. Add the remaining mozzarella and broil for about 3 minutes, watching until melted and golden. Finish with the remaining basil.
