Bring a large pot of salted water to boil. Add gnocchi.

Cook for about 2-4 minutes or until they float to the top of the pot.

Reserve ¾ cup water. Drain.

Meanwhile place a large pan over medium heat. Add black peppercorns. Stir and toast lightly until aromatic.

Transfer to a mortar and pestle. Grind to a powder.

Add powdered black pepper back to the pan. Add ½ cup pasta water.

Stir to combine. Bring to a boil.

Add cooked gnocchi. Stir.

Combine together pecorino and ¼ cup pasta water in a small bowl. Add cheese mixture to gnocchi.

Let the mixture emulsify and turn thick and silky.

Remove from heat. Garnish with chopped parsley if you like.