Drain ricotta in cheesecloth over a bowl squeezing out excess liquid.
Mix together the ricotta, egg yolks, Parmigiano-Reggiano, nutmeg, salt and pepper.
Add 2/3 of the all purpose flour and combine (add the remaining flour if the dough is too sticky).
Dust table with a little all purpose flour and roll out a 1/4 of the dough into a 1"
Continue rolling out the remaining dough in batches.
Cut the dough into 1/2" pieces and roll into a ball
Bury the gnudi in the semolina and rest in the refrigerator for 20 minutes before cooking.*
Bring a large pot of salted water to a boil and add gnudi in batches.
Cook until the gnudi float, approximately 2 - 4 minutes.
Using a slotted spoon, scoop gnudi out of water and tap off excess moisture.
Toss the gnudi in a sauté pan with melted butter over high heat. Let the gnudi brown, approximately 2 minutes.
Transfer gnudi to plates and coat with the Gorgonzola cream sauce.
GORGONZOLA CREAM SAUCE
Place cream, shallots and thyme in a small pot over medium heat, bring to a boil and reduce by half.
Stain reduced cream and return to stove over low heat.
Add the Gorgonzola cheese and whisk until smooth,
season to taste.
Serve with warm gnudi.
Makes 1½ CUPS