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Heat the oil in a large frying pan (skillet) over medium-high heat.
Add the chorizo and cook, stirring often, for 3-4 minutes, until the chorizo starts to release its oils.
Use a slotted spoon to remove the chorizo. Place in a bowl and put to one side.
Turn the heat on the pan down to medium and add the chopped onion, bell pepper, garlic, salt, and pepper.
Cook for 5 minutes, stirring often, until the onion and peppers soften.
Meanwhile, bring a large pan of water to the boil for the gnocchi.
Add the harissa paste and tomato puree to the pan with the onions and stir together.
Add the coconut milk and cherry tomatoes, stir and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
Meanwhile, add the gnocchi to the pan of boiling water and cook for 2-4 minutes, until the gnocchi floats to the top of the pan.
Once the gnocchi is cooked, use a slotted spoon to remove from the pan and place it directly in the frying pan with the sauce.
Add the spinach and the chorizo you cooked earlier. Stir together and cook for a further 1-2 minutes, until the spinach wilts.
Serve topped with chilli flakes, black pepper, and fresh parsley.