Drain ricotta cheese by placing it on a few layers of paper towels and press to release some of the liquid until you get 12 ounces of drained ricotta cheese. Scrape cheese into a bowl. Add egg yolks and stir briefly until combined. Add flour, parmesan, salt and pepper and stir until combined. Try not to over mix.
Shape into a flat disk and place on a floured surface and cut into 8 wedges. Roll out one wedge into a 6-7 inch length rope and cut into 1 inch pieces. Roll each piece into a ball and press into a well floured silicone skull mold. Gently peel mold from the gnocchi and place on a parchment lined cookie sheet. Cover with a towel and repeat molding gnocchi skulls. (Makes 50-55 mini skulls)
Bring salted water to a boil and drop gnocchi skulls into water in small batches and boil until gnocchi floats to the surface. Remove from water and transfer to a large skillet. Repeat until all skulls are cooked. Remove basil leaves from Alfredo sauce and pour sauce into the gnocchi and heat through. Serve with minced basil and parmesan.