1. Start the gnudi the day before. Briefly drain the ricotta in a sieve, then mix with the parmigianoreggiano and nutmeg in a bowl; season with salt, if needed. Spread ½ the semolina over a baking tray. Dust your hands with a little of the remaining semolina and shape the ricotta mixture into 20 small balls (about 2.5cm in diameter); add them to the tray as you go. Scatter over the remaining semolina, making sure the balls are evenly coated. Chill, uncovered, for at least 8 hours or ideally 24 hours, gently turning the gnudi in the semolina every now and then. (The gnudi can be prepared up to 3 days in advance).
2. For the sauce, heat the oil in a pan and cook the garlic cloves over a medium heat for 2-3 minutes, until golden. Add the vegetables and cook until starting to soften – about 5-7 minutes. Throw in the herbs (reserve some of the soft leaves to garnish) and cook for 2 minutes. Tip in the tomatoes, breaking them up slightly, then half-fill the can with water and add to the pan. Simmer briskly for 10-12 minutes, until thickened. Sieve into a clean pan, pushing as much tomato through as possible; season and stir in the honey. Simmer gently for a few minutes more to thicken, if needed.
3. To cook the gnudi, carefully lower them into a pan of salted boiling water; you may need to do this in batches. Simmer briskly for 2-3 minutes, until they rise to the surface. Transfer to plates with a slotted spoon; allow 5 per person. Spoon over the sauce, scatter with the reserved herbs and finish with a splash more oil.