Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.

In a large skillet over medium heat, cook the sliced chorizo for 5-7 minutes until crispy. Remove and set aside.

In the same skillet, reduce heat to low, add a tablespoon of olive oil, and cook the minced garlic until fragrant, about 1-2 minutes.

Add the mascarpone cheese to the skillet, stirring gently until it melts and forms a creamy sauce.

Stir in tomato paste and season with smoked paprika, salt, and pepper. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.

Add the cooked chorizo and gnocchi to the sauce, tossing everything together until well-coated.

Cook for another 2-3 minutes until everything is heated through.

Serve immediately, garnished with fresh herbs like basil or parsley if desired.