Cook onion mushrooms and chorizo for 10 minutes or until softened. Drizzle with olive oil and season with red pepper flake oregano salt and pepper.
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Preheat grill to mediumhigh.

Gnocchi chorizo. 3 medium tomatoes 1 pound fresh chorizo casings removed 2 tablespoons extra-virgin olive oil 1 small yellow onion minced Kosher salt Black pepper 1 carrot coarsely grated 2 garlic cloves. Top with the mozzarella cheese and bake for 20 minutes. Cook 1 minute then remove with a slotted spoon to a tray.
Toos and place in the oven to roast for about 15 minutes. Remove the baking dish from the oven stir in the gnocchi chorizo into the roasted vegetables. When boiling add 14 of gnocchi and cook for 2-3 minutes or until gnocchi floats to the top of the water.
Meanwhile heat oil in a frying pan over medium heat. Meanwhile heat a large frying pan over a medium heat and fry chorizo until golden and crisp. Remove with a slotted spoon to a plate return the pan to the heat add.
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