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1
Dice the onions and garlic and saute in some butter in a pan. Once soft, add 300g of chopped mixed mushrooms, 2 bay leaves and continue to saute for a further 10 minutes. Then add the chicken stock and simmer for 2 hours.
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2
Strain off the cooked vegetables. Place in the fridge, once the oil has solidified on the top, then remove the oil. Whisk the egg whites, and add into the consomme. Bring to the heat.
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3
Once the egg whites begin to form a hard white top, collecting all the dirt and impurities, remove with a spoon then pass the liquid through a Muslim clothe. This will produce a clear consomme.
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4
Boil the walnuts in some water with some salt for an hour until soft. As soon as you can crush with the back of a spoon it's ready to blend. Pass through a sieve and reserve for serving.
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5
In a pan, place 100ml white wine vinegar and water, 25g of salt and sugar; bring to the boil and dissolve. Add the Shiitake mushrooms and cook for 12-15 minutes. Once cooked remove and leave to dry.
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6
In a pan place 100ml of olive oil, salt, thyme, and bay leaves and heat until the flavour has infused. Add the tomatoes and cook until soft and the skin peels away. Peel the tomatoes.
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7
For the gnocchi, bake the potatoes at 180 degrees for an hour. Peel and then pass through a ricer or a sieve. Mix in the grated Parmesan, table spoon olive oil, flour and season with salt and pepper.
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8
To cook the gnocchi, roll the dough into small pieces and boil in some salted water. The gnocchi will sink at first, but when they float for 2 minutes they will be cooked.
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9
Before serving, heat a pan with some oil in (from the tomatoes for added flavour), and add the gnocchi into the pan and brown on each side. Serving the dish, slice the pickled mushrooms in half, and add several to the dish. Add a couple of different colored tomatoes, the gnocchi and dress with some ground walnuts and the puree. serve the consomme separately and pour before eating. Add some oil onto the plate just for decoration
