Method:

Heat 1 tablespoon of olive oil a large skillet over high heat. Add the chorizo coins and saute until fully cooked. Transfer the chorizo into a bowl and set aside and return the same pan to the heat. Turn the heat down, to a medium to low heat. Add 1 tablespoon of olive oil, onion and garlic saute for 1-2 minutes Add the tomato sauce and oregano and allow to simmer on a low heat for 5 minutes. In the meantime, make the herbed ricotta by combining all the ricotta ingredients in a small bowl. Taste and adjust to your liking. Add the cooked gnocchi and chorizo to the tomato sauce and toss to coat. Roughly crush the croutons combine with the parsley. Serve the hot gnocchi topped with a dollop of herbed ricotta and generous sprinkling of the crispy croutons crumb.