Add the chorizo to a cold pan, and turn the heat to medium. Once the fat has rendered out, turn the heat up to crisp the chorizo. Turn the heat back to medium, and add the garlic. Once the garlic has just started browning, add the peppers and onions.<br> Once the peppers and onions are cooked, add the canned tomatoes. Add salt, black pepper, and a teaspoon of sugar. Turn on the grill. Once the tomatoes are simmering, add the gnocchi. Cook until the gnocchi is done, then add mozzarella and basil. Place pan under the grill (being careful not to melt any non-oven safe parts) until mozzarella has browned. Serve with wine.