Melt the butter in saucepan.
Season the chicken pieces with nutmeg and fry in melted butter until golden brown.
Pour in the brandy and flambé the chicken.
Add onion and garlic, deglaze with white wine and stir in 1 tablespoon of Vegeta chicken stock.
Cover and cook on low heat for about 30 minutes, adding a little bit of water if needed.
Bring a large pot of salted water to boil and cook gnocchi. (They are ready when they rise to the surface)
Heat up olive oil in a pan and fry the mushrooms. Season with salt and pepper.
Garnish with chopped fresh parsley.
Arrange chicken, mushrooms and gnocchi on a platter or individual serving plates and serve.
Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety texture.