Preheat oven to 425F. Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Once the oil begins to shimmer, add the soy chorizo (plastic casing removed!) and break it up into small pieces with a wooden spoon or spatula. Cook, stirring occasionally, until browning and heated through, about 5 minutes. Transfer the soy chorizo to a bowl and set aside.

Add 1 tablespoon oil to the same pan over medium heat. Add gnocchi, cumin, salt and pepper. Cook, stirring occasionally, until the gnocchi is golden brown on both sides, about 7 minutes. Transfer the gnocchi to the bowl with the soy chorizo.

To the same pan once more, add remaining 1 tablespoon oil and heat over medium. Add the zucchini and onion and cook, stirring occasionally, until the zucchini is browned on both sides, about 7-8 minutes. Add the garlic cook for 1 more minute, until fragrant.

Add the water to the pan and scrape the bottom to remove any stuck brown bits as the water heats up. Next, add the half & half and salsa, then stir to combine the liquids. Add the soyrizo and gnocchi back to the pan and stir until everything is completely mixed together. Reduce the heat to low and bring it to a simmer, then remove the pan from the heat and stir gently one more time.

Flatten the top of the mixture in the pan and then spread the shredded cheese over the top. Bake in the preheated oven for 7-8 minutes or until the cheese is melted and sauce is bubbling.

Let the skillet rest for at least 5 minutes before serving. Top with avocado and cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days.