My fiancé and I love your videos soo much. We always have to have our Marion’s Kitchen marathon on our days off work...your demeanor is so calming and I can feel your passion about food in every episode. Simply wonderful! You motivate me to be more creative with my Asian recipes at home.
That's what it means to be Australian, its what I would define as Australian cuisine. It's taking the cuisine of all the wonderful people who make up Australia and keeping the same if thats what we feel like on the night Or, adapting the meal to our taste on the night, this quite possibly will be influenced by other ethnic cuisines to make it one of our Australian fusion meals.
Yes, I can just about taste how light and fluffy they are!! Going to try this one. Missed it cut in half to see inside. Thanks for showing how to make!
Thank you! I'm a beginner home cook and miso paste is something I hope to keep around as a "never out" cooking ingredient. This really adds what I can do with it! Gnocchi keeping well in the freezer is a plus. The only change I'll make is using sage with the butter. That crispy desolving texture is too good to pass up.
I love gnocchi, but have only ever made it with potatoes. Gonna have to get some firm ricotta and give this a try! Thank you, Marion, for another winner!
Just made this for dinner tonight - my first Marion recipe. My dough was a little sticky at first so I added 30g of corn starch for texture and it was amazing.
Thank you for this recipe. I just cooked your recipe to my family. They loved it. It is out of box recipe. I never known that Miso paste can mix well with Italian
Wow‼️ I'm making this for dinner tomorrow night. I have to agree with you. I laugh at myself too when I'm formulating a new recipe and I it turns out better than I imagined. I'm like dang... I amaze myself sometimes.
Yes. If you have low heat pasteurized whole milk or raw milk offered in your area, ricotta is very easy to make yourself, as well. All you need is milk, cream, and vinegar or lemon juice.
Hello, Marion, greetings from Italy. I absolutely love your "garlic butter pasta that breaks all the rules", so I am definitely going to try out this one as well. The lime juice is a bit of a stretch for an Italian like me (on gnocchi, I mean - lemon juice is used in some dry pasta dishes), but I am going to give it a try, because... I am so curious, and I trust you. Cheers!
Hi Marion I need to clarify something. For your recipes, are you using 15mls tablespoons (USA, UK, Canada), or are yours 20 mls (Australia). What about for your ‘old’ recipes....when you were in Thailand? Thanks!
finally made one of these recipes, tried the chicken schnitzel with panko bread crumbs. it was so yummy. just one problem i only made like 4 of them and when i finished 1 i wanted more
I made from a similar recipe and they were good but then I watched the traditional Italian way on video. Main difference use only egg yolks and rest 30 in fridge before rolling and you’ll need less flour. Definitely better 👍🏼
Hey there Marion. Thanks for your gorgeous recipes. Our dinners in lockdown have never been so good. Quick question if you don't mind - my miso butter split :( Any suggestions to fix it please?
Oh yes! I need to see how sexily the ricotta falls into a bowl.. Thats what I do in the kitchen.. seductively touch the ricotta and crumble it with utmost gentle care :|
My fiancé and I love your videos soo much. We always have to have our Marion’s Kitchen marathon on our days off work...your demeanor is so calming and I can feel your passion about food in every episode. Simply wonderful! You motivate me to be more creative with my Asian recipes at home.
Aw thank you so much! What a lovely comment to read!
I love how Marion elgantly combines the best of ingredients from different parts of the world together. 💙
That's what it means to be Australian, its what I would define as Australian cuisine. It's taking the cuisine of all the wonderful people who make up Australia and keeping the same if thats what we feel like on the night Or, adapting the meal to our taste on the night, this quite possibly will be influenced by other ethnic cuisines to make it one of our Australian fusion meals.
I love what she said, "Sometimes I make myself so happy." Such radiant positivity!
I love that Marion is still just impressed with her own cooking when she finally grabs a bite lol
imlazy77 IKR that’s how you know the food is bomb is when the chef themselves loves it lol
Why else do we cook!
I would love a kitchen tour. Your kitchen looks absolutely lovely
Awesome recipe, and the Asian touch makes a perfect marriage with the Italian tradition. Congratulations and thank you for sharing it with us.
I so love to watch you eat your food! Would you ever think about giving a tour of your home, or at least your kitchen?
I would love this too!
Yummmm I absolutely adore gnocchi, and with that burnt butter sauce, even better! I'm so hungry now!
WOW!! Marion you hit 1 Million subscribers!!! Congrats!!! Rejoice with you!!!
Why is Marion's voice so relaxing 😍
Marion’s videos always get released after I’ve had dinner yet I still get hungry watching these wow 👌🏻
The respect she has for flavours is rare. Love from India. A super fan here who never misses your video. ❤️
Made this tonight and it was a HUGE hit!
Yes! Keep the miso stuff coming since I need a variety of dishes to experiment with now that I got a new tub of the stuff. :)
Check out her scrambled egg recipe too, which uses miso butter, it's delicious.
Her eggplant with miso is my favorite!
Haha me too. I've started adding it to soups, and tomato sauces and I'm actually getting through the tub! It's really good
I always want to make all your recipes! They all look so good!
Yes, I can just about taste how light and fluffy they are!! Going to try this one. Missed it cut in half to see inside. Thanks for showing how to make!
Thank you! I'm a beginner home cook and miso paste is something I hope to keep around as a "never out" cooking ingredient. This really adds what I can do with it! Gnocchi keeping well in the freezer is a plus. The only change I'll make is using sage with the butter. That crispy desolving texture is too good to pass up.
Marion , you the best cook 👌✌
Ricotta gnocchi. Yum! 😋 ("Mix that till everyone has made good friends.") I love your sayings Marion 😃
I love gnocchi, but have only ever made it with potatoes. Gonna have to get some firm ricotta and give this a try! Thank you, Marion, for another winner!
Just made this for dinner tonight - my first Marion recipe. My dough was a little sticky at first so I added 30g of corn starch for texture and it was amazing.
This looks absolutely delicious and i am sooo making this soon! Thank you so much for the recipe 🙏🏽💖
Wow! My heritage is Italian and girl you nailed it ! Yum ... my Nonna would be proud. ❤️🇦🇺
Saw this Instagram post this morning, and popped ricotta on my shopping list! I have white miso in my fridge, but I think it should work out okay!
omg I cannot even being to describe how amazing this sounds and looks. love miso and brown butter
Oh wow! Sometime I can wait for the weekend to bust out the new dishes but not this time. BAM! Done and gobbled up. No left overs. This dish is a hit!
Yummm burnt butter makes everything better omg!
this is why former Masterchef Australia contestants and alumnis are on another level. they never disappoint!
Thank you for this recipe. I just cooked your recipe to my family. They loved it. It is out of box recipe. I never known that Miso paste can mix well with Italian
OH wow that looks so good
This looks so yummy!!Thanks for sharing!
This is a must do recipe😋🙏Marion So much. My Italian background loves it👍🥰🌹
I MADE IT!!!
SO EASY AND TASTY ❤️
Oh my this looks so awesome 🤩🤩🤩
Looks so so good 😍
Wow‼️ I'm making this for dinner tomorrow night. I have to agree with you. I laugh at myself too when I'm formulating a new recipe and I it turns out better than I imagined. I'm like dang... I amaze myself sometimes.
Yum! This looks so good!
This is the most perfect gnocchi ive seen so far. Amazing
Could I put the tub ricotta in cheese cloth and strain out the water?? I don't think I have the solid ricotta offered in my area...
Yes. If you have low heat pasteurized whole milk or raw milk offered in your area, ricotta is very easy to make yourself, as well. All you need is milk, cream, and vinegar or lemon juice.
Greetings from Italy. Yes, I do that all the time before I make ricotta gnocchi or vegetable pies.
Those gnocchis look like the fluffiest little pillows of love!!!
Genius, what’s not to like from that plate! 🤤😋
Love this. Will make it for dinner tomorrow :D
Will be making this 🤤
They are certainly much easier and more convenient than potato-based gnocchi. Thanks for the recipe Marion 😋
looks amazing, omg cant wait to try this 😍
That gnocchi looks so tasty! I need to make this dish for myself!
I want this to! Please send my family some!
Beautiful! What kind of miso paste are you using?
I need to know this too
It looks like the white miso in the video
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. 😉💛
Can’t wait to make these
Hello, Marion, greetings from Italy. I absolutely love your "garlic butter pasta that breaks all the rules", so I am definitely going to try out this one as well. The lime juice is a bit of a stretch for an Italian like me (on gnocchi, I mean - lemon juice is used in some dry pasta dishes), but I am going to give it a try, because... I am so curious, and I trust you. Cheers!
HO-LY smokes! Marion's happiness is nearly as satisfying as her food... nearly 😘
I wonder if anyone else liked and saved this video to their "Marion's recipes" playlist in the first 10 seconds of the video like I did? 😃💖
YEP!
Never seen a gnocchi recipe without potato! This recipe is fire! 🔥🔥🔥😱
I an such a cheese lover, I need to try this recipe! 😍👀
"Gnocchi di ricotta" is not as common as potato gnocchi but it's still a typical Italian dish.
Yup, and so are pumpkin gnocchi, breadcrumb gnocchi, spinach-ricotta gnocchi... the list goes on.
This looks delicious! I can imagine that sauce alone is perfect for a weeknight dinner. Great job!!
I dont like cheese but ricotta is something else. I cant resist it
Awesome thanks so much
Omg! I need this rn!!!!! 😰🤤🤤🤤
Thoughts on using white miso if you can't find regular?
Looks good
Omg yummmmmm yum yum yum yum yum yummmmmmmm
Love your work! Saw you got mentioned by Jamal Jackson on TYT (the young Turks) in USA. Cheers
Hi Marion
I need to clarify something.
For your recipes, are you using 15mls tablespoons (USA, UK, Canada), or are yours 20 mls (Australia).
What about for your ‘old’ recipes....when you were in Thailand?
Thanks!
I use Australian tablespoons for all recipes including my old ones in Thailand.
Thanks for replying!
Hi Marion Can I freeze the gnocchi if I make a huge amount?
It’s so good I just have to laugh 😆
And yes the French are right... everything is better with butter 😋
Omg this looks AMAZING
so delicious 😍
Marion, I am thinking these are probably best made for that night's dinner, if so, how much ricotta would you suggest for a single large serve?
They look mega tasty 😋😋😋🤤
finally made one of these recipes, tried the chicken schnitzel with panko bread crumbs. it was so yummy. just one problem i only made like 4 of them and when i finished 1 i wanted more
I made from a similar recipe and they were good but then I watched the traditional Italian way on video. Main difference use only egg yolks and rest 30 in fridge before rolling and you’ll need less flour. Definitely better 👍🏼
Yasss Queen
Yes, watching this right before lunch was a mistake. I'm so hungry :C
Have you tried mash potato balls ** stuffed ** deep fried
Drizzled in chilli oil - spring onion garnish etc
They look like really soft fluffy pillows.
Marion I think you’re awesome
10k away from a million !!
So close!
Marion's Kitchen #MarionsKitchen1MParty coming soon 🎉🎉🎉
Yummo 👍🏻🇦🇺
mmmmmmmmm.....yum
Ok I’m going to have to make this...... I loooove gnocchi but these have no potato so I’m curious? How about using Ube?
Is there something to substitute the miso paste with?
Hey there Marion. Thanks for your gorgeous recipes. Our dinners in lockdown have never been so good.
Quick question if you don't mind - my miso butter split :( Any suggestions to fix it please?
A teaspoon or two of boiling water may bring it back together again.
@@PeterKontogeorgis thanks Peter. It's in the fridge now but I'll give your suggestion a go tomorrow night
Omg this is KETO friendly with a few
subs and portion control 🤤🤤
Would you be able to make a gluten free version? Maybe using rice flour ?
I've never tried with rice flour but I think it would be worth a go! I'll let you know if I try it out!
What type miso paste are you using
Hi marion. Where did you get your ricotta from in Australia?
From the deli section at Woolies :-)
Hello beautiful. Pillowy pockets of yum yum. :)
How would you guys describe the flavor of miso? Is it different from miso soup?
It’s the same thing. Just concentrated miso soup flavor
What if the tub ricotta is your only option, if I squeeze the moisture out of it will that do?
Yes I would recommend squeezing the extra liquid out :-)
Great recipe. Had to suffer through 2 RUclips commercials to watch this video.
If you put “tub” ricotta in cheese cloth over night, you’ll arrive at the consistency that you mention.
My heart says yes but my lactose intolerance says no
Is this red miso?
I keep talking about making them but we end up eating all the mashed potatoes lol
Is it gnocchi without potatoes?
We would call these gnocchi alright. They are a thing. Greetings from Italy. ;)
sounds like something curly would cook.
💖💖💖💖💖💖💖💖
Oh yes! I need to see how sexily the ricotta falls into a bowl.. Thats what I do in the kitchen.. seductively touch the ricotta and crumble it with utmost gentle care :|
This would be a no from me.
Great thanks for you valuable contribution
Yeah...nah
Agreed.