Pumpkin Ricotta Gnocchi

Instructions

1. Combine 1 cup of whole milk ricotta with 1 1/2 cups of pumpkin purée, 1/2
   cup of finely shredded parmesan, 3 egg yolks and 1/2 teaspoon of salt in
   a large bowl.
2. Add 1 cup of all purpose flour and use a flexible spatula to combine.
3. Continue adding flour until you have a very soft dough that will hold its
   shape in the bowl.
4. Transfer the dough onto a floured surface and gently press it into a disk
   that is around an inch thick.
5. Use a sharp knife or bench scraper to slice the disk into equally sized
   portions.
6. Use floured hands to roll each slice into an evenly thick roll and then cut
   the roll into inch long portions.
7. Roll the portions of gnocchi over the back of a large fork or ridged
   gnocchi board and then transfer them on a floured board.
8. Allow the gnocchi to rest for about 20 minutes uncovered at room
   temperature.
9. Bring a large pot of unsalted water to a rolling boil.
10. Drop about a third of the gnocchi into the water and boil for about 2
    minutes or until they begin to float to the top of the water.
11. Transfer the cooked gnocchi from the boiling water directly into the
    sauce of your choice using a spider or slot spoon.
12. If you are not planning to cook all of the gnocchi at the same time,
    transfer the raw gnocchi still on the floured board into the freezer until
    they are solid and then transfer them into a zip lock bag and freeze until
    you are ready to cook.