Ricotta and Parmesan Gnudi

Stir together ricotta cheese, Parmigiano-Reggiano, chopped herbs, eggs, egg yolk, 1 1/4 teaspoons kosher salt, and nutmeg in a large bowl until well combined. Stir in all-purpose flour until just incorporated. Transfer dough to a large ziplock plastic bag with a 1-inch hole cut in one corner.

Sprinkle 2 cups semolina on a large rimmed baking sheet. Pipe dough into 8 (12-inch-long, 1-inch-thick) logs onto semolina on baking sheet. Using scissors, cut each log crosswise into 5 (about 2 1/2-inch- long) dumplings; arrange dumplings 1/2 inch apart. Cover dumplings with remaining 2 cups semolina, ensuring each dumpling is completely buried. Chill, uncovered, until dumplings form a thin skin, at least 12 hours or up to 72 hours.

Remove dumplings from refrigerator, and let stand at room temperature 15 minutes. Meanwhile, bring 4 quarts water to a boil in a large pot over medium-high. Stir in remaining 1/4 cup kosher salt.

Lift half of dumplings from semolina, and dust off excess. Add dumplings to boiling water, and reduce heat to medium-low. Adjust heat as needed to maintain a low simmer. Cook dumplings until set, puffed, and tender, 3 to 4 minutes. (Continue cooking dumplings for 30 to 45 seconds after they float to the surface.)

Using a spider or large slotted spoon, transfer dumplings to serving bowls. Drizzle with olive oil; garnish with flaky sea salt and additional chopped fresh herbs. Serve immediately. Repeat steps 4 and 5 with remaining dumplings.