Mix the potato flakes, flour, salt and saffron in a bowl. Create a well in the centre.
Combine the milk and eggs, gradually pour into the well while stirring, mix thoroughly with a fork. Cover and leave to stand at room temperature for approx. 30 mins.
Transfer the mixture to a firm freezer bag and snip off one corner. Squeeze approx. 2 cm long pieces of the mixture straight into the boiling water and cut off with a knife or clean kitchen scissors.
Cook the gnocchi until they float to the surface (approx. 3 mins.), remove with a slotted spoon, drain.
Heat the clarified butter in a non-stick frying pan. Reduce the heat and fry the gnocchi until crispy, turning occasionally.
Cut the mushrooms in half or into quarters, depending on size. Heat the clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch.
Chop the onions, slice the green part into rings and set aside. Finely chop the porcini mushrooms. Add the onions, porcini powder and tarragon and fry for approx. 2 mins. Pour in the stock and wine, bring to the boil.
Reduce the heat, simmer for approx. 10 mins. Stir in the cream and continue to simmer for approx. 2 mins. Add the reserved onion greens, season.