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Cook the gnocchi according to the pack instructions. Reserve about ¼ cup cooking water, then drain and set aside.
Over a medium heat, pour the olive oil into the pan. When hot, add the vegan bacon lardons and fry until crisp.
Add the leeks, broccoli, and garlic to the pan and fry for a further 5 minutes, stirring often.
Reduce the heat to low. Add the vegan soft cheese and stir until melted. Add the tomato purée, and then add the gnocchi cooking water a splash at a time until the sauce is smooth and creamy.
Taste, season, and add soy sauce to taste.
Still over the heat, add the gnocchi to the sauce and stir to incorporate. Add more cooking water to loosen if needed.
Serve immediately.