In a large bowl, mix together the whole milk (or buffalo) ricotta, eggs, olive oil and salt until thoroughly combined. Add 2 cups of the “00” flour all at once and, using a pastry cutter or a fork, gently and swiftly work it into a soft dough. Using your hands, gently gather the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.

Lightly dust a clean work surface and a large plate or baking tray with flour. Divide the dough into 4 roughly equal parts. Roll each piece between your palms to form a log about 1 inch in diameter. Place the logs on the counter and, using a pastry scraper or paring knife, cut each one into 1-inch pieces. (You will have about 15 to 18 per log, or 60 to 72 pieces total.) Arrange the gnudi in a single layer on the baking tray and refrigerate for at least 30 minutes or until needed. You can freeze the gnudi at this point for up to 1 month.

Bring a large pot of salted water to a boil on high heat. Bring the vegetable nage to a simmer in a large sauté pan on medium-high heat, cook for 3 to 4 minutes until reduced by half, then add the butter. When the butter has melted, add the peas.

Add half of the gnudi to the boiling salted water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon, add them to the peas. Cook the second batch of gnudi and add them to the peas too. Once all the gnudi have been cooked and added to the pan, remove from the heat and stir in the mint. Season lightly with sea salt, then transfer to a serving bowl. Serve topped with the ricotta salata.