Boil potatoes in stock and when tender, drain and place back on the stove without the lid so any left heat will dry out residual moisture in the saucepan.
Cook leek and garlic in olive oil until soft and starting to brown.
Mash potatoes, add leek, garlic and salt and mix well. Add flour and mix again.
Take out about 2 tablespoons of mixture and roll into a ball. Place on a floured counter and roll with your hands to create a long snake shape.
Cut into pieces and then roll each piece into an oval shape. Place on a large plate or tray covered with baking paper. Continue until all are cut and rolled.
Once I have rolled all of them, I use the back of a fork to flatten slightly and create a pattern on the top of each gnocchi.
Cove with glad wrap and place in fridge for an hour or so (only if you have time).
Pre-heat the oven to 200°C (390°F)
Boil salted water in a large saucepan. Cook in batches. They only take 2-3 minutes and you can tell they are ready because they rise to the surface. Remove with a slotted spoon.
Place on a large tray and put in the oven for about 20 minutes. Until the outsides feel a bit crisp. You can serve them now but I prefer one more step.
Heat vegan margarine and olive oil in a fry pan and cook until crispy. You might need to do 2 or 3 batches depending on the size of your frying pan.
Serve with tomato pasta sauce (recipe below) and a sprinkle of vegan Parmesan cheese.
Recipe by my vegan plate at https://www.myveganplate.com/potato-leek-gnocchi/