Preheat oven to 375 F.

Bake potatoes in oven for 90 minutes to 2 hours until soft. Rice the potatoes into a medium-sized mixing bowl using a potato ricer (or mash really well if you don’t have a ricer).

Form a well in the centre of the processed potato and combine carotene and egg while the mixture is hot. Mix gently until evenly coloured throughout.

Fold in flour, starting with 2 cups and add more if needed, and mix gently until a soft (but workable) dough is formed.

Form gnocchi by rolling dough into a ½-inch (1cm) thick log and cutting into 1-inch (2.5-cm) cylinders. Blanch the gnocchi in salted water until they float, then leave them floating for another 30 seconds. Reserve on an oiled tray.

To finish, melt butter in a sauté pan over high heat. Add gnocchi and cook until golden. Add sautéed wild mushrooms, pre-roasted carrots and onions.

Top with gouda cheese and gratinée under the broiler. Garnish with celery leaves and chives.

Chef’s note: To make carotene, juice fresh carrots (you need about 8½ cups, or 2 L, of juice). Put juice in a tall pot with a squeeze of lemon juice and bring to a low simmer. The carotene will separate from the clear liquid. Strain through a coffee filter to capture it. Though not ideal, you can do this with store-bought carrot juice.