Try topping your fusion pastas with a sprinkle of bonito flakes in place of parmesan! Gives you all the funky saltiness plus the extra umami pop! AND it will anger the Italians 😂
Super impressed by your perfect pronunciation of the word “gnocchi”. Everyone just pronounce it wrong outside Italy 😊 The dish looks super delicious. Hugs from Bologna 😊
Its pretty popular in Australia and we have a large population of Greek and Italian Australians here, they brought wonderful food and recipes with them.
@@birreboi leave the salt out though, baked beans have a decent amount of salt already and miso paste is salty. Adding some diced Chinese sausage (lap chong), or bacon or ham plus a few parmesan or red capsicum stuffed olives on crusty buttered toast would be wonderful 🤔 Oh, add a fried or poached egg on top would really round out the meal.
Made it. Great timing since I had a bunch of leftover mushrooms from hotpot. I didn't have gnocchi so instead I made it into an experiment with the pastas and noodles I already had. It was great with all 5 of them. And definitely don't skip the vinegar! Without it, the sauce is too umami. I didn't have sherry vinegar so I used Chinese black vinegar instead. It needs the balance. Yum!
I didn't know that about store gnocchi. I didn't care for it. Since I make everything from scratch I thought I had done something wrong. I like it easy meal. Thanks.
Definitely making this one soon, Marion. Thanks for another great recipe. If you were making this for someone who turns up their nose at vegetarian food (I know, right? 🙄) what would be a good choice for some token meat content? I was thinking a some pancetta or bacon, maybe even a little chicken (thighs, of course!) but would love your suggestions.
FYI, you jest, but rice with bolognese is more or less what the Florentine style risotto I grew up with is. The main difference is it's usually made with at least half chicken livers for the meat. Also, the texture is drier, more like paella or American dirty rice. You won't find a recipe except on Italian youtube and websites.
Marion, you’re truly my “cooking friend” in my head! I discovered you on TH-cam when the pandemic first occurred in 2020 and I’ve made several of your dishes! Everyone one was absolutely delicious and I followed your recipes to the letter. I’ve ordered your cookbook, I can’t wait to get it. I just want to say, thank you for sharing your magic and I think you’re the sh*t!!! 💪🏽🎯🥰🏆🔥
Oh my goodness! Thank you so much for your support! We're so glad that you enjoyed our content and recipes! Hope you continue to enjoy making delicious food, and keep cooking! P.S. We can't wait for you to have the book as well :) - Team Marion's Kitchen
Marion, please consider using your shiitake mushroom soaking water with the miso. I think you’ll find some of the dried mushroom flavor is lost to the soaking water unless you use it in the dish!
Risotto alla bolognese is definitely a thing, and it's a winter dish and delicious 😋 I personally, do not appreciate it when people say they're making bolognese sauce and then go ahead and add ingredients that are not supposed to be there, like mushrooms or spinach, etc. That's what drives most Italians crazy, modifying a dish and still calling it with the traditional name. But most creators do it because they'd probably not get the same views if they called it a vegetables and meat sauce. There are not a lot of traditional gnocchi recipes, so I usually use whatever I have in the fridge. And I'll definitely make this 😋 So you're good Marion! Love your recipes!
I'm not a huge fan of gnocchi. I learned to hate it when I had to make if from scratch in cooking school. But this dish looks delicious. I love mushrooms so I'm definitely going to give this one a go.
@@hinamalik88 Brush miso paste on 10mm or 1cm slices of eggplant and bake in the oven till soft, look up eggplant miso, goes great with sticky/sushi rice. It can also be added to stock, soup or bolognaise sauces, just be mindful of saltiness.
@@hinamalik88 This recipe would work well as a warm potato salad instead of gnocchi, especially if you add some baby spinach leaves just before serving.
Honestly I hardly eat pasta anymore. Closest I get is gnocchi and any kind of asian noodle but even then I’ll almost always choose rice over noodles if I can use either. Pasta for me is just a lot of carbs that fill you up and costs you a lot (in a restaurant)…although I will say a good Pad Thai will always get me. Also I cook more with rice at home because I can get the rice done in the rice cooker or even have it done by the time I walk in the door. Not so much with pasta/noodles.
I actually dislike mushrooms but for some reason this really appealed to me. So I made it for dinner and it was beautiful. So much flavour and so easy to make
I must make this! We are very similar with creating wild fusion flavors, that’s why I love your channel and recipes. I’ve never been steered wrong yet. I felt like I could taste this dish melting in my mouth 😇
I love Marion’s recipes and this one is no exception but the only thing I dont get is cutting out shiitake stem… its really not THAT hard, in fact its much softer than the crunchy chicken she makes… if you have TEETH, you absolutely CAN eat the bloody stem… I dont know, maybe its just me but it makes no sense to me
Noodles existed in Asia long before Polos trip to China. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. So PASTA, baby!
Made this today - absolutely delish! I knocked back the butter and cream (used half fat creme fraiche and a dollop of butter) but it tasted SO so good. First time I’ve tried one of your recipes, Marion - will definitely be trying more!!
Love how you use Miso to beef up the salty/umami in your dishes (creamy mushroom chicken is a regular at my house). Just wondering if you could think of a recipe that uses Vegemite to similar effect (yes I'm Australian). Love watching you test the boundaries of what pantry staples can do!
Bolognese on rice isn't that much of a stretch really when you consider dishes like arancini balls or meatballs and rice etc. Chili or stews on rice if you look at other continents. I wouldn't want to choose but if I had to I can't help but think rice lends itself better to multiple cuisines. Maybe it's the Aussie influence of having easy access to so many cuisines it seems weird to think about having to omit one and rice lends itself easier to more things so I'd go rice...I think 🤔
While I patiently wait for my precious book to arrive, these daily recipes really help ! What is not too like, mushies, miso and cheese - cannot wait to try this and thanks for pronouncing gnocchi correctly !
Brush miso paste on salmon steaks, leave a short time to marinate then heat a frying pan till quite hot, add a small amount of olive oil and butter then place the salmon skin down, pressing firmly with a spatula to prevent it curling up until it stops trying to curl. Watch until the salmon cooks the few millimeters above the skin then transfer to a preheated oven for I think 5 minutes at 180 degrees C. And its ready. I enjoy it with rice. PLEASE use this as a guide only, its been awhile since I cooked this recipe.
I find store-bought gnocchi always tastes sour. I think because of the citric acid or other preservatives. If you could recommend some brands that would be great!
Try topping your fusion pastas with a sprinkle of bonito flakes in place of parmesan! Gives you all the funky saltiness plus the extra umami pop! AND it will anger the Italians 😂
That's an interesting option, thanks. I will offer another unusual suggestion, sprinkle a few capers as a salty burst of flavour.
Yum, yum, yum…… thank you Marion for doing a comfort dish for people on a budget with your unique twist. Love it. Keep them coming.
I love the interaction between Marion and Dax!
Lol at eating pasta sauce with rice. My partner does that as he’s not a huge fan of pasta. Definitely making this one this week!
Can't wait for you to try it Shelby! - Team Marion's Kitchen
Super impressed by your perfect pronunciation of the word “gnocchi”. Everyone just pronounce it wrong outside Italy 😊 The dish looks super delicious. Hugs from Bologna 😊
Its pretty popular in Australia and we have a large population of Greek and Italian Australians here, they brought wonderful food and recipes with them.
How many times can Marion say, “Umami”? 😂🥰 Love her!! 🤍
I think Marion could make a ordinary can of baked beans into a gourmet meal.
Yup, lol- I can see her already adding “a little miso paste and chili oil and salt flakes with fresh cilantro to elevate it to gourmet status.”
@@zaria5785 Sounds okay actually, might give that a try!
@@birreboi leave the salt out though, baked beans have a decent amount of salt already and miso paste is salty. Adding some diced Chinese sausage (lap chong), or bacon or ham plus a few parmesan or red capsicum stuffed olives on crusty buttered toast would be wonderful 🤔 Oh, add a fried or poached egg on top would really round out the meal.
Made it. Great timing since I had a bunch of leftover mushrooms from hotpot. I didn't have gnocchi so instead I made it into an experiment with the pastas and noodles I already had. It was great with all 5 of them. And definitely don't skip the vinegar! Without it, the sauce is too umami. I didn't have sherry vinegar so I used Chinese black vinegar instead. It needs the balance. Yum!
I made this for lunch today. My husband and I loved it!!
Marion, WOW, WOW, WOW.......I love mushrooms so much & I can't wait to make this lovely & yummy recipe!!! Thank you ♥️😁
Cream and sherry vinegar..wouldn’t the dish curdled up because of the nature of cram and the acidic vinegar, is there a substitute please reply
Incredible! Best ever. Thanks for sharing friend
It looks delicious Merci
I didn't know that about store gnocchi. I didn't care for it. Since I make everything from scratch I thought I had done something wrong. I like it easy meal. Thanks.
I just love you and your videos 💞
Awesome!!
Oh, yes! 💜
Definitely making this one soon, Marion. Thanks for another great recipe.
If you were making this for someone who turns up their nose at vegetarian food (I know, right? 🙄) what would be a good choice for some token meat content? I was thinking a some pancetta or bacon, maybe even a little chicken (thighs, of course!) but would love your suggestions.
I would just make it vegetarian and show them a dish doesn’t need meat for it to be delicious 😇
FYI, you jest, but rice with bolognese is more or less what the Florentine style risotto I grew up with is. The main difference is it's usually made with at least half chicken livers for the meat. Also, the texture is drier, more like paella or American dirty rice. You won't find a recipe except on Italian youtube and websites.
Definitely rice over pasta. You could always make rice noodles xD
I eat rice with pasta sauce 😆
I wonder if thick coconut milk could work? If you are trying to make it vegan
What can we substitute if we dont have Gnocchi in the market, thanks
I would use pasta
and you need some wine in the sauce...
Unreal
👍👍👍😊
Sorry late
love you but so disappointed you didn't make your own gnocchi...
Marion, you’re truly my “cooking friend” in my head! I discovered you on TH-cam when the pandemic first occurred in 2020 and I’ve made several of your dishes! Everyone one was absolutely delicious and I followed your recipes to the letter. I’ve ordered your cookbook, I can’t wait to get it. I just want to say, thank you for sharing your magic and I think you’re the sh*t!!! 💪🏽🎯🥰🏆🔥
Oh my goodness! Thank you so much for your support! We're so glad that you enjoyed our content and recipes! Hope you continue to enjoy making delicious food, and keep cooking! P.S. We can't wait for you to have the book as well :) - Team Marion's Kitchen
Yummy 😋
Both Rice and they say Pasta also started in Asia, So No Asian Curse either way to say which one you like better than the other !
Marion, please consider using your shiitake mushroom soaking water with the miso. I think you’ll find some of the dried mushroom flavor is lost to the soaking water unless you use it in the dish!
could we use the water that we soak the dry mushroom to loosen up the miso?
Risotto alla bolognese is definitely a thing, and it's a winter dish and delicious 😋
I personally, do not appreciate it when people say they're making bolognese sauce and then go ahead and add ingredients that are not supposed to be there, like mushrooms or spinach, etc. That's what drives most Italians crazy, modifying a dish and still calling it with the traditional name. But most creators do it because they'd probably not get the same views if they called it a vegetables and meat sauce.
There are not a lot of traditional gnocchi recipes, so I usually use whatever I have in the fridge. And I'll definitely make this 😋 So you're good Marion! Love your recipes!
Can I leave the miso paste out? I have every ingredient except the miso paste
Looks yum! But where's the pepper? Not even some white pepper?
It's in the recipe on the website
Really interesting recipe and a nice change from our usual bolognaise or burnt butter and sage sauce we typically use with gnocchi. Thanks Marion 😌
Definitely am trying this one! Super fast and delicious.
You give me confidence to make my own fusion cooking. I love the way you cook. This recipe looks great too!
I'm not a huge fan of gnocchi. I learned to hate it when I had to make if from scratch in cooking school. But this dish looks delicious. I love mushrooms so I'm definitely going to give this one a go.
This recipe would also work really well with pasta or as a warm potato salad.
Omg Marion, thank you, the miso and cheese combo 😍 We have miso cheese ramen here (Japan) and people line up for it!
This looks so good! Unfortunately I have never seen Sherry vinegar for sale were I live (rural Ontario Canada). What would be a good substitute?
Honestly I just use apple cider vinegar.
I love finding ways to use up my miso paste in a way I never would have thought of! I cannot wait to try! Thanks Marion!!
Have you tried adding it to mushroom gravy? My husband loved it so much! 😍😊
Share some other dishes i can use miso please?
You have picked the right channel then, Marion loves her miso paste 😋
@@hinamalik88 Brush miso paste on 10mm or 1cm slices of eggplant and bake in the oven till soft, look up eggplant miso, goes great with sticky/sushi rice. It can also be added to stock, soup or bolognaise sauces, just be mindful of saltiness.
@@hinamalik88 This recipe would work well as a warm potato salad instead of gnocchi, especially if you add some baby spinach leaves just before serving.
I did think you was going to use the shittake mushroom water for the miso 🤔🤣
Excellent recipe as always!
Honestly I hardly eat pasta anymore. Closest I get is gnocchi and any kind of asian noodle but even then I’ll almost always choose rice over noodles if I can use either. Pasta for me is just a lot of carbs that fill you up and costs you a lot (in a restaurant)…although I will say a good Pad Thai will always get me. Also I cook more with rice at home because I can get the rice done in the rice cooker or even have it done by the time I walk in the door. Not so much with pasta/noodles.
Made it with pasta instead of Gnocchi - delicious ❤️❤️
Could I use brown Miso paste for this? I am not sure if it is much different to the white Miso paste?x
Sherry vinegar - I have never heard of that but the dish looks really yum
Ok I have made this twice now.. someone stop me!!!
What if don’t have sherry vinegar ?
Love this and love you!
Thank you. I just pulled out my gnocchi to see the expiry date. I've got a year ( which is frightening) but I think I will use them today.
How did they turn out?
I put spinach in mine👌
I actually dislike mushrooms but for some reason this really appealed to me. So I made it for dinner and it was beautiful. So much flavour and so easy to make
I must make this! We are very similar with creating wild fusion flavors, that’s why I love your channel and recipes. I’ve never been steered wrong yet. I felt like I could taste this dish melting in my mouth 😇
🌱🍃🥀❤️
Nice
Dang this looks delicious! 🍄🤤
I love Marion’s recipes and this one is no exception but the only thing I dont get is cutting out shiitake stem… its really not THAT hard, in fact its much softer than the crunchy chicken she makes… if you have TEETH, you absolutely CAN eat the bloody stem… I dont know, maybe its just me but it makes no sense to me
Noodles existed in Asia long before Polos trip to China. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. So PASTA, baby!
Made this today - absolutely delish! I knocked back the butter and cream (used half fat creme fraiche and a dollop of butter) but it tasted SO so good. First time I’ve tried one of your recipes, Marion - will definitely be trying more!!
Love how you use Miso to beef up the salty/umami in your dishes (creamy mushroom chicken is a regular at my house). Just wondering if you could think of a recipe that uses Vegemite to similar effect (yes I'm Australian). Love watching you test the boundaries of what pantry staples can do!
Bolognese on rice isn't that much of a stretch really when you consider dishes like arancini balls or meatballs and rice etc. Chili or stews on rice if you look at other continents. I wouldn't want to choose but if I had to I can't help but think rice lends itself better to multiple cuisines. Maybe it's the Aussie influence of having easy access to so many cuisines it seems weird to think about having to omit one and rice lends itself easier to more things so I'd go rice...I think 🤔
While I patiently wait for my precious book to arrive, these daily recipes really help ! What is not too like, mushies, miso and cheese - cannot wait to try this and thanks for pronouncing gnocchi correctly !
Wow.. it looks so delicious.. can't wait to try it❤️❤️..thanks for sharing ☺️
Sure Marion we just love that classic of rice and meatballs.
Luckily we don't have to choose.
I'm not Italian but I'm a Certified Mediterranean living in Italy and I've definitely eaten bolognese with rice
This dish was SO delicious and satisfying! Thank you for the recipe!!
First look at them and I've been asking my screen "did you make miso gnocchis Marion?" and yes to my delight you did it !
Can you use Coconut milk instead of Cream for this? It looks so good but cream totally wrecks my stomach.
I can’t wait to try this! What’s a good substitute for sherry vinegar, though?
So wish we had a market here where we could get all those fancy mushrooms! Looks fab.
I love your recipes so much! I also wanted to suggest you can show us how to make a geode cake?
More recipes with miso please! 💝
Brush miso paste on salmon steaks, leave a short time to marinate then heat a frying pan till quite hot, add a small amount of olive oil and butter then place the salmon skin down, pressing firmly with a spatula to prevent it curling up until it stops trying to curl. Watch until the salmon cooks the few millimeters above the skin then transfer to a preheated oven for I think 5 minutes at 180 degrees C. And its ready. I enjoy it with rice. PLEASE use this as a guide only, its been awhile since I cooked this recipe.
@@MaZEEZaM .....thank you .I’ll try this !
Lol! So funny! Our ancestors are no joke! Love you!
Got one for yea, pad gnocchi gapol.
Tried this today and it turned out great!
Omg first I saw her meal kits at Aldi
Love this gonna try this!
Marion.....you are a genius!
That looks delicious!
Yum! Unique! 👏🏼
Looks so boss
😍😍😍😍
I find store-bought gnocchi always tastes sour. I think because of the citric acid or other preservatives. If you could recommend some brands that would be great!
Oh wow, I’ve never noticed citric acid as an ingredient- will have to pay better attention to it next time I shop.
Butter & miso & cheese? Rice & bolognese. Even fusion exists within flavour profiles. This is anarchy.