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Cook the guanciale/pancetta in a large sauce pan on a medium heat, stirring often, until it starts to brown and crisp, around 5 minutes, then remove from the pan.
Meanwhile, add the gnocchi to a large pot of boiling salted water; the gnocchi will float to the top when ready.
Add ¾ cup pasta cooking liquid to the saucepan and season with pepper, bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.
Add pasta and cook, tossing often and adding more pasta cooking liquid as needed, until a glossy sauce forms. Take off the heat and add back in the pancetta/guanciale.
Add extra pepper and Pecorino; toss well to combine and melt cheese. Serve topped with remaining Pecorino.