Bring a large pan of salted water to the boil.,

Peel and finely slice the garlic, then peel, core and cut the pear into 2cm slices. Pick and finely chop the parsley leaves.,

Melt the butter in a large pan over a medium heat and add the garlic. Once lightly golden, add the pear and reduce the heat. Cook for 3 to 4 minutes, or until softened slightly.,

Add the crème fraîche and stilton, and heat until the cheese melts.,

Add the gnocchi to the boiling water and cook for 2 minutes – they’re done when they rise to the surface; use a slotted spoon to transfer them to the frying pan.,

Add enough cooking water to loosen the sauce. Toss to coat, season well, add the parsley and serve.