Espresso and Lime

2 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
3 Add 1 cup of all purpose flour and use a flexible spatula to combine
4 Continue adding flour until you have a very soft dough that will hold its shape in the bowl
5 Transfer the dough onto a floured surface and gently press it into a disk that is around an inch thick
6 Use a sharp knife or bench scraper to slice the disk into equally sized portions
7 Use floured hands to roll each slice into an evenly thick roll and then cut the roll into inch long portions (see photos above)
8 Roll the portions of gnocchi over the back of a large fork or ridged gnocchi board and then transfer them on a floured board
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