Creamy gnocchi primavera

butter

oil, (divided)

(~ 2 2/3 cups) potato gnocchi

broccoli, (cut into small florets (~ 1 cup when chopped))

small leek, (halved lengthwise then sliced)

(~ 1/2 cup) vegetable stock

~ 8 spears asparagus, (cut into 1 inch chunks)

~ 6 cherry tomatoes, (halved)

garlic, (minced)

(~ 1/2 cup) tinned sweetcorn

(heaped) creme fraiche

(heaped) ricotta cheese

(~ 1/2 cup) finely grated vegetarian parmesan-style cheese

Black pepper

Fresh parsley, (chopped, to serve)