Mash the potatoes with a potato masher or a fork. Measure out ¾ cups after mashing and set aside.
Slice the green onions, separating the green parts from the white.
Slice the chives.
Heat a pan over medium heat with a little bit of oil. Lightly sauté ½ cup of the green onions (the white parts) and the chives.
In a blender, add potato starch, quinoa flour, cooked green onions and chives,mashed potatoes, olive oil and salt. Blend until a dough is formed.
Transfer the dough into a large bowl and add in another 3 tbsp of green onions(the green parts). Add more potato starch if needed. The dough should be a little bit sticky, but solid enough to roll.
Divide the dough and roll into logs on a lightly floured surface.
Slice into gnocchi sized pieces. Reshape each piece if needed.
Using the back of a wet fork, roll the gnocchi to create ridges. Wet the fork as needed.
Bring a large pot of water to a boil. Place the gnocchi in and boil until it floats to the surface.
Strain and rinse with cold water.
Heat a pan over medium heat with a little bit of butter or oil. Pan fry the gnocchi until both sides are lightly golden brown. Add in more green onions at the end and cook another 1-2 minutes.
Prepare the sauce: combine miso paste, tomato paste, maple syrup, sriracha, garlic powder and white pepper, cornstarch and water in a small bowl. (Optional:combine ingredients in a blender and blend until smooth).
Transfer the sauce to a saucepan and cook over medium heat, stirring occasionally. Cook until thick and bubbly.
Serve the gnocchi with the sauce and garnish with more green onions if desired. Enjoy!