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.