Creamy Gnocchi with Chorizo and Peppers

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1 tablespoon vegetable oil

6 ounces Spanish chorizo, sliced into half moons 

6 scallions, white and green parts, sliced

2 cloves garlic, chopped 

1 small orange bell pepper, cored and sliced

1 small red bell pepper, cored and sliced

1 small yellow bell pepper, cored and sliced

2 tablespoons tomato paste 

1 teaspoon Cajun seasoning 

Pinch kosher salt and pinch freshly ground black pepper

1 cup chicken broth 

1 cup heavy cream 

2 teaspoons Worcestershire sauce 

One 1-pound container refrigerated potato gnocchi 

1/2 cup grated Parmesan 

Basil leaves, for garnish