For the gnocchi, heat milk with butter, salt and nutmeg. When at boiling point, add semolina and stir continuously with a wooden spoon over medium heat until the mixture dislodges from the sides and bottom of saucepan, about 2 minutes. Remove from heat and add 2 tbsp grated parmesan. Mix until melted, then add egg yolks and combine. Check seasoning.
Immediately turn gnocchi mixture onto a well-oiled baking tray and spread with a spatula until completely even and flat. Set aside to cool, then cut into small circles (or triangles if you don’t have a cutter).
Season the veal on both sides.
Place two sage leaves on each piece of veal, then cover with a prosciutto slice. Roll up and secure with toothpicks. Lightly dust with flour.
Heat the oil and butter in a shallow pan. When butter starts to foam, fry veal on all sides until golden, about 2-3 minutes. Add garlic, parsley and capers, continuously shaking the pan for about a minute. As garlic turns golden, add white wine, then stock. Simmer for a minute, turning the veal in the sauce. Remove veal from heat and cover with foil.
Fry the gnocchi on both sides in a non-stick pan with oil and a little butter until golden brown.
Share the gnocchi over four plates and sprinkle with extra parmesan. Plate the veal next to gnocchi and spoon the pan sauce over the veal.