Creamy Tuna, Vegetable and Gnocchi Bake | The Dizzy Dieter

Ingredients

• 300 g potato gnocchi
• 150 g sweetcorn
• 200 g mushrooms, sliced
• 1 red onion, diced
• 1 red pepper, cut into small chunks
• 2 cloves of garlic, minced/crushed
• 4 basil leaves
• 2 cans of tuna, drained
• 300 ml vegetable stock (1 stock cube per 300ml boiling water)
• 2 tablespoons cream cheese
• 40 g cheddar, grated
• Salt and pepper
• 125 g mozzarella, cut into small chunks
• ½ teaspoon oregano
• 50 ml white wine (I used alcohol free)
• Olive oil