Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to blot excess moisture.

Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and ½ cup flour and stir to combine.

Clean baking sheet and line with parchment paper. Spread ¼ cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on baking sheet. Repeat with remaining dough, adding more flour as necessary.

Sprinkle remaining ¼ cup flour on top of gnudi. Gently roll gnudi in flour until coated.

Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.

When ready to cook, fill a large pot with 2" water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to pot, in batches to avoid overcrowding, and cook until they float to the top, 2 minutes. Transfer to a large serving plate.

Meanwhile, in a large skillet over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp, 1 minute. Transfer mint to a small plate.

Add peas to skillet and cook until slightly soft, 2 to 3 minutes.

Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.