Wash the meat, dab dry and pat thinly between 2 layers of foil. Cover each layer with 1 slice of Parma ham and 2 sage leaves, fold over and pin each layer with a wooden skewer.
Heat 2 tablespoons of oil in a large frying pan, add Saltimbocca and fry on each side for about 4 minutes. Peel and finely dice the onion. Clean, wash and halve the mushrooms. Wash and clean the chanterelles and stock sponges.
Heat 1 tablespoon of oil and butter in a coated frying pan. Fry all the mushrooms for 3-4 minutes. Add the onion and fry for 1-2 minutes more. Dust the mushrooms with flour and sauté. Deglaze with stock and cream, bring to the boil and simmer for about 3 minutes.
Meanwhile, prepare the gnocchi in boiling salted water according to the instructions on the packet. Season mushroom sauce with salt and pepper. Wash parsley and dab dry. Pluck the leaves from the stems and cut them finely.
Clean, wash and cut the spring onion into rings. Stir the spring onion and half the parsley into the sauce. Serve the saltimbocca, gnocchi and mushroom sauce, sprinkle with the remaining parsley.