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Cook the whole pumpkin in the oven at 180°C / 356°F for about 1 hour 30 minutes.
Once cooked, remove the skin and seeds, then scoop out the flesh, discarding any fibres or hard parts.
For a less rustic gnocchi, blend the pumpkin flesh, then add the salt and flour, mixing until smooth and evenly combined.
Transfer the mixture to a piping bag and, when ready to cook, cut the tip to the desired size.
Pipe and cut the gnocchi directly into boiling salted water, using a knife to help shape them.
When they float to the surface, they are ready.
Meanwhile, prepare a vegetable stock with the addition of the hare bones and trimmings.
It is preferable to make a fairly concentrated stock, so that it will have a more intense flavour to bind the ragù at the end of cooking.
Remove the meat from the hare legs and chop it with a knife, keeping the texture slightly coarse.
Brown it in a frying pan with half of the butter and all of the oil, seasoning with salt and black pepper.
If desired, you may add a few spices or aromatic herbs; the original text mentions sage.
After about 7–8 minutes, remove from the heat and add the remaining butter and a ladleful of hare stock, little by little, until the desired consistency is reached.
At this point, toss the gnocchi in the pan with the white hare ragù and finish as desired.