Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, or until the gnocchi float to the surface (about 2-3 minutes for fresh gnocchi). Use a slotted spoon to transfer the gnocchi to a colander, reserving about 1/2 cup of the pasta water before draining. Set the gnocchi aside.

1. Prepare the Cacio e Pepe Sauce: In a large skillet, melt the butter over medium heat. Add the freshly cracked black pepper to the pan and toast for about 1 minute until fragrant. Add the reserved pasta water to the skillet, stir, and simmer for a couple of minutes.
2. Make the sauce: Lower the heat to low and stir in the finely grated Pecorino Romano cheese. Continue stirring until the sauce becomes smooth and creamy. Add a pinch of salt to taste.
3. Combine the Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the Cacio e Pepe sauce. Gently toss the gnocchi in the sauce until well coated, adding more pasta water if necessary to achieve your desired sauce consistency.
4. Serve: Once the gnocchi is fully coated, serve immediately, garnishing with extra Pecorino Romano and a sprinkle of black pepper if desired.