Heat a skillet on the stovetop over medium heat. Add the chorizo sausage and pork. Cook, breaking up with the edge of a spoon, until cooked through and lightly browned. Remove to a plate. Spoon off and discard any fat in the pan.
Add 1 Tbsp olive oil to the same pan. Still over medium heat, add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and cook, stirring, an additional 1 minute. Add the tomato paste and stir to combine. Allow to cook, stirring, 1 minute. Add the wine and allow to simmer until the wine is almost completely evaporated, about 2 minutes. Add the hand crushed tomatoes (without the juice), the bay leaf, sugar and chicken stock.
Return the browned meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes, until reduced an thickened.
Meanwhile, boil a large pot of salted water and cook gnocchi according to package directions. Drain and set aside.
When chorizo sauce is reduced, stir in 1/4 cup Parmesan cheese and minced oregano leaves. Season with salt and pepper, to taste.
To serve: Combine the cooked gnocchi with the chorizo sauce in a large bowl. Garnish with additional Parmesan, fresh chopped oregano leaves and red chili flakes, if desired.