• Cut squash in half and remove seeds and pulp. Place cut side up in a roasting dish. Add about 1-inch of water to the bottom of the dish and bake at 400° for 25 minutes until a fork can be inserted all the way through. Cool. Scoop flesh from the skin and measure out 1 ½ cups (250 grams) squash flesh. Save any extra for another use.
• On a board, dump the flour, add the salt and create a crater in the center of the flour. Add the squash flesh, 1 tbsp. olive oil. Using your fingertips, begin incorporating the flour into the squash flesh, little by little until uniform. I like to use a bench scraper or spatula to scrape the dough into a ball as I go along. If the dough is too sticky, add a bit of flour as you go. Try to add just enough flour to make the dough manageable but not too dry.
• Once you have a uniform dough, roll it out into a cylinder shape and cut in half. Set one half of the dough aside and cover with a bowl to keep it moist. Roll the dough into a long snake. Feel free to use a very slight dusting of flour as needed to prevent sticking.
  
• Sprinkle some flour on another large tray or cutting board. This will be used to store the completed gnocchi.

  Using your bench scraper or knife, cut the snake into 1-inch pieces. Then using a gnocchi board or the tines of a fork, roll each piece off the board to create ridges on the outside and a little pocket on the inside. As the gnocchi roll off the gnocchi board or the fork, let them fall onto the prepared, floured baking sheet or board.
• Repeat with the other half of the gnocchi dough. Have a large pot of salted boiling water ready to go.

Make the sauce

• In a large saucepan, saute the garlic and pine nuts in olive oil until fragrant. Add the roasted peppers and cook on medium for 2 minutes.

  The gnocchi will take just 3-4 minutes to cook. Right before adding the roasted peppers to the sauce, add the gnocchi to the boiling water. When they rise to the top, after 3-4 minutes, remove them from boiling water and add them directly to the sauce. Stir gently to coat the gnocchi in the sauce and to fry them ever so slightly. At the last minute, add the mint leaves and serve immediately.

  Enjoy this succulent and deeply satisfying meal. Finish with a crisp fresh salad. Buon appetito!