Heat a bit of butter or extra virgin oil in a frying pan and cook the gnocchi following the instructions on the packaging. Meanwhile, to prepare the cream, heat the cream in a saucepan over low heat, add the Pecorino cheese and wait for it to melt. Let it cool and put it in the fridge for a couple of hours. When the cream is cold, stir it with the blender until it is lightly mounted. Serve in a small bowl and add a little black pepper. Place the gnocchi on a tray accompanied by the cheese cream, the eggs and some salad leaves.