In a saucepan over low heat, combine the Parmesan, pumpkin, ground nutmeg, and mozzarella. Stir continuously until completely melted.
Transfer cheese mixture to a large mixing bowl.
Add the egg yolks and knead with your hands until a dough begins to form.
Shape the dough into 3 long rolls about 2 inches in diameter, and wrap in plastic wrap.
Chill until firm or up to 3 days.
When ready to cook, remove the plastic wrap, and slice the gnocchi into ½-inch thick pieces.
Toss in almond flour until completely coated.
Heat a few tablespoons of oil in a large skillet until very hot.
Add a couple of the gnocchi at a time, shaking the pan to prevent them from sticking.
Cook for about 30 seconds on each side and remove from pan.
Once you have cooked all of the gnocchi, allow to sit for a couple minutes to firm up.
Toss gnocchi with your favorite sauce.