Clean and wash spring onions and cut into fine rings. Wash the meat and dab dry. Heat oil in a pan. Fry the meat on each side for about 3 minutes. Season with salt and pepper, remove and keep warm.
Sauté the spring onions in hot frying fat while turning. Dust with flour and sauté briefly. Deglaze with apple juice and 150 ml water and bring to the boil. Stir in cream and mustard, bring to the boil and simmer at low heat for 3-4 minutes.
Season the sauce with salt, pepper and 1 pinch of sugar.
Heat butter in a frying pan. Sauté the gnocchi in it while turning them golden brown. Mix the gnocchi with the spring onion sauce and arrange with the medallions.