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Melt the butter in a frying pan with the whole garlic cloves to flavour the butter. Gently cook the onion for 15 minutes until softened.
Add the carrot and celery and cook for a further 5 minutes until tender.
Remove the garlic cloves. Add the milk and ⅔ of the goat’s cheese to the pan and let it melt gently to form a thick sauce.
Grind in black pepper to taste.
Bring a large pan of salted water to the boil and cook the gnocchi, stirring, until they rise to the surface (a minute or so), then lift out carefully with a slotted spoon and put them into the pan with the sauce.
Sprinkle in the chopped chives and toss the gnocchi carefully to coat in the sauce.
Add the Parmesan and a little of the cooking water, if the sauce needs loosening.
Serve immediately garnished with the remaining goat’s cheese and chives.