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Heat ½ tablespoon olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the chorizo and cook, stirring occasionally, until browned and cooked through, about 5 to 6 minutes.
Use a slotted spoon to transfer the chorizo to a bowl, leaving the fat in the pan, and set aside. Add the remaining ½ tablespoon olive oil and gnocchi and cook, stirring occasionally, until golden brown on both sides, 4 to 5 minutes. Transfer the gnocchi to the bowl with the chorizo.
Add the Brussels sprouts and cook, stirring occasionally, until visibly charred in spots but still bright green, about 4 minutes (if the pan seems dry, add a drizzle of olive oil). Add the red onion, artichokes, salt, pepper, and oregano. Cook, stirring occasionally, until the onion is softened and artichokes are warmed through, about 3 minutes.
Add the white wine and cook, scraping up any brown bits from the bottom of the pan, until the smell of alcohol has burned off, about 2 minutes. Add the chorizo and gnocchi back to the pan; stir to combine. Season with salt and pepper. Serve immediately.