Bring a large pot of water to a rolling boil and season generously with salt.

Cook the gnocchi in the boiling water until they float to the surface, then continue cooking briefly.

Reserve a cup of the hot cooking water, then drain the gnocchi.

Return the gnocchi to the warm pot off the heat, add grated pecorino and a small amount of reserved water, stirring gently to form a creamy sauce.

Add freshly cracked black pepper and adjust consistency with more cooking water if needed. Finish with a drizzle of olive oil if desired.