In a bowl, combine ricotta, parmiggiano reggiano, garlic, and egg yolks. Season with salt, pepper and nutmeg; fold in flour.
Turn out mixture onto heavily floured work surface. Using hands, gently roll it into long snakes, about 3/4-inch thick, adding flour as needed if mixture too sticky to roll. Cut into 1” pieces and place on a parchment paper-lined baking sheet dusted with flour. Depress pieces lightly with the back of a flour-dipped fork and chill 30 minutes.
Bring to gentle boil a large pot of heavily salted water. Add gnudi and cook until they rise to the surface, about 1 minute. Watch carefully as they will quickly overcook and break apart if the boil is too aggressive or they stay in the water too long. Drain. Toss with olive oil to prevent sticking.