Stir ricotta, pecorino, 2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper, and yolks in a bowl until smooth.
Add flour and, using your hands, mix until a slightly firm dough forms.
Quarter the dough and cover loosely with plastic wrap.
On a lightly floured surface, and working with one-quarter dough at a time, use your hands to roll dough into a 1/2” thick rope. Cut rope crosswise into 1/4” gnocchi.
Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
Bring a large pot of generously salted water to a simmer over medium-high.
Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas.
Meanwhile, bring cream to a simmer in a 12″ skillet over medium-high heat. Stir in remaining nutmeg. Using a slotted spoon, transfer gnocchi and peas to skillet with cream.
Stir in spinach, 1/2 cup parmesan, the lemon juice, salt, and pepper. If sauce is too thick, add 1/3 cup water from cooking gnocchi.
Divide gnocchi between plates; garnish with fresh greens and remaining parmesan