Mediterranean Gnocchi dish

Again for this dish, Rudolph van Veen has inspired me to make this, although I'm not the greatest fan of veggies, it was delicious.

 
Shopping list:
500 g gnocchi
     2 red onions
     3 cloves garlic
     1 green, 1 yellow, 1 red pepper
     1 courgette
     125g chorizo
     olive oil 
     2 tablespoons tomato paste
     1 bunch fresh oregano (or fresh parsley)
     100g manchego (Spanish cheese)
     400 g of artichoke hearts (from a jar or tin)

Cook the gnocchi according to the preparation method on the package. (We use fresh gnocchi that needs to be fried in butter for a few minutes)Peel and slice the onions into wedges.
Peel and slice the garlic coarsely.
Halve the peppers lengthwise, remove seeds and cut the peppers into pieces.
Cut the courgette into cubes.
Remove the skin from the chorizo ​​and cut the chorizo ​​into cubes. (Don't eat it with the skin!)
Heat a little oil in a frying pan and fry the onions, garlic, peppers and courgette about 4 minutes. Add the chorizo ​​and cook for about 2 minutes. Add the tomato paste and cook for about 2 minutes.
Cut the oregano.
Cut the manchego into cubes.
Drain the artichoke hearts off. Cut the artichoke hearts. 
Add the oregano, manchego and artichoke hearts to the frying pan and warm thoroughly.  
Stir in the gnocchi through and season to taste with a little salt and freshly ground pepper.

If you have some fresh tomatoes, just put them in as well.

A bold bottle of red wine goes perfectly with the dish.