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Dust the bottom of a rimmed baking sheet with flour. In the bowl of a standing mixer fitted with the paddle attachment, combine the ricotta, egg, 1 tablespoon of the Penang spice blend, 1/4 cup of the Parmigiano-Reggiano, and 1/2 teaspoon each salt and pepper. Beat at a medium speed until well combined, about 30 seconds. Add the 1 1/3 cups flour and beat until just combined. Using wet hands, form the mixture into golf ball-size pieces and transfer to the floured baking sheet (you'll make about 40 gnudi). Refrigerate for at least 30 minutes.
Make the Soup
In a saucepan, bring the 4 cups of water to a boil. Turn off the heat, add the remaining 3/4 cup Parmigiano-Reggiano and let steep for 30 minutes.
Bring a large saucepan of salted water to a boil. Blanch the fresh peas until tender, about 2 minutes (leave the water in the pot). Using a mesh strainer, transfer the peas to a blender and add the Parmigiano stock and frozen peas. Puree until smooth and pass through a fine-mesh strainer into a saucepan. Bring the soup to a simmer and add the marscapone, sugar and mint. Blend with an immersion bender until frothy and season to taste with salt and pepper.
Return the pot of water to a boil. Blanch a few gnudi at a time until they float, 1 to 2 minutes, then transfer to a plate with a slotted spoon. Repeat until all the gnudi have been cooked.
In a large skillet, melt the butter and add the chicken stock and the remaining tablespoon of Penang and bring to a simmer. Add the gnudi and cook over medium-high heat, turning once, for about 1 minute per side.
Divide the soup and gnudi among bowls, placing the gnudi in or on top of the soup. Serve immediately.
