In a large bowl, mix ricotta, nutmeg, salt, and parmesan until smooth. If the mixture seems wet, place it in a sieve lined with cheesecloth and let it drain for 30 minutes. This helps prevent soggy dumplings later.

Using a spoon, scoop walnut-sized pieces of the dough and gently roll into balls. Place them on a tray covered in a thick layer of semolina flour, making sure each is well-coated. Let them rest in the fridge for at least 6 hours (or overnight). This forms a delicate skin so they don’t fall apart when cooked.

Heat regular olive oil in a pan. Cook ramp bulbs first until tender, then add the greens. Sauté until wilted. Add chicken stock and lemon juice, and simmer for 5 minutes. Finish with high-quality olive oil and a dash of black pepper.

Boil salted water. Carefully drop in the gnudi. When they float (after 2–3 minutes), they're done. Gently remove with a slotted spoon and add them to the ramp sauce.

Toss cooked gnudi in the pan with the sauce over low heat to coat. Serve warm with a generous drizzle of olive oil and extra parmesan if desired.