Potato gnocchi with pumpkin, leeks and prawns

I remove pumpkin seeds and skin and finely dice the desired amount of flesh.
I clean, wash and thinly slice leek.I peel and chop potatoes into a bowl, salt lightly, cover and microwave about 10 minutes, or boil as usual.I drain soft potatoes and rice while hot. I add a little salt and the egg; I used half because it was large.I knead with remaining flour until soft but not sticky. Use a little extra flour to roll into ropes and cut gnocchi, leaving on a well-floured surface while making sauce.I heat plenty of extra virgin olive oil in a large pan, add leeks, pumpkin, salt and pepper and cook with a little water without overcooking pumpkin.I shell and devein prawns, add to sauce and cook briefly.I boil gnocchi in salted water until they float. I carefully drain into sauce and add ground pepper.I toast pumpkin seeds in a lightly oiled small pan, scatter over gnocchi and drizzle with oil for crunch.