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Place a large saucepan of salted water over a high heat, bring to the boil Add the gnocchi and cook according to packet instructions, drain reserving 200ml of liquid.
Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush in a pestle & mortar, remove half a teaspoon to scatter over at the end.
Add the butter to the frying pan and return to the heat. Once the butter is melted add the mushrooms, tossing to coat. Season with salt and pepper and allow to fry on one side for a couple of minutes until they begin to brown. Gently turn them and fry on the other side until you have gnarly brown edges to the mushrooms. Remove from the pan and set aside on a plate.
Add a little more butter to the pan and it’s melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until slightly reduced.
Add the drained gnocchi to this and toss to coat in the sauce. Simmer for a minute or two until the pasta has absorbed a little of the liquid. Remove from the heat and stir through the mushrooms and most of the cheese, keeping a little back to serve.
Serve straight away in wide bowls with the remaining black pepper and cheese sprinkled over the top.