Take the butter out of the refrigerator. Clean the mushrooms with a damp paper towel, then cut them into 4 or 8 pieces if they are large.

Destem and finely chop the sage. Zest the lemon with a fine grater and cut it into quarters.

In a bowl, mix the butter, sage, and a pinch of lemon zest with a fork.

Cut the cured ham into thin strips and the chicken pieces into smaller, equal-sized pieces.

Heat a drizzle of olive oil in a pan over medium-high heat. Cook the chicken for 4 to 6 minutes, or until golden and opaque white in the center. Set aside.

In the same pan, add the gnocchi with 2 tablespoons of water per person, along with salt and pepper. Cover and cook for 2 minutes, then set aside.

Add half of the sage butter and a drizzle of olive oil to the same pan and cook the mushrooms for 4 to 6 minutes over medium-high heat.

Add the gnocchi, the rest of the sage butter, and a few drops of black balsamic vinegar to taste. Lightly salt and pepper, then sauté over high heat for 2 to 3 minutes.

Crumble 1/4 chicken stock cube per person and mix in the cream, chicken, and cured ham.

Arrange the salad on deep plates and serve the gnocchi over it, adding pepper to taste.