In a pot, bring peeled potatoes to a boil until very soft inside, about 20 minutes. Once they are finished boiling, let them cool for at least 10 minutes.

Once your potatoes have cooled use a fork to mash the potatoes until they have a consistency similar to cous cous or quinoa.

To make gnocchi dough, sprinkle a clean work surface with flour and start with mashed potatoes, then add flour and sesame seeds on top. Once you've laid down your dry ingredients, create a crater in the center (like a volcano) and crack in your egg. Using a fork, slowly whisk the egg in an outward circular motion until a wet dough ball begins to form.

Use your hands to knead the dough and add in additional flour as necessary to form a large dough ball.

Divide gnocchi dough into four or five even pieces. With each piece, roll into a log of 1 inch thickness. Use a dough cutter to cut log into gnocchi pieces. Use a fork to create ridges in gnocchi (optional).

Bring a pot of water to a boil and add in gnocchi. Strain gnocci when they float to the top of the pot, about 2-4 minutes.

In a large skillet, melt butter, miso, black pepper and ground ginger until a thick brown sauce forms. Add in cooked gnocchi and saute for 5-10 minutes, depending on how charred you prefer your gnocchi. Garnish with green onions and serve.