1. Peel the potatoes and boil in the usual way. Drain the water and leave potatoes in the pot over high heat to allow the moisture to evaporate. Let them cool a bit and then mash until smooth. Pour in the olive oil, season with salt, add the potato starch and flour. Knead until smooth and the dough doesn’t stick to your hands. Add some more flour if needed to firm the dough.

2. Roll out the dough and cut into small pieces. Cook in hot water.

3. Make the garnish. Cut the mushrooms into thin slices, season with salt and stir-fry in a pan with oil.

4. Make the celery puree. Slice the onion and garlic, then fry in a pan. Cut the celery root into cubes and fry. Pour in the coconut milk and water. Cook until water evaporates and the sauce thickens. Then bend in a blender until smooth.

5. Serve the gnocchi with celery puree and fried mushrooms. Decorate with pomegranate seeds, raspberries and chopped spring onions.