This week's work ·
Lemon ricotta gnocchi and a little room on the counter
A soft ricotta dough, browned butter and lemon make a small winter cooking project. Drain the cheese ahead, then choose a mixing bowl you can hold comfortably.
Ricotta gnocchi give a February evening something useful to do before dinner. Clear a stretch of counter, set out a floured tray and leave room beside the stove for a slotted spoon. The dough needs a light hand rather than a long knead. A second person can portion the ropes while the first watches the water, provided neither crowds the hot pot.
The preparation starts earlier than the rolling. Drain the ricotta in the refrigerator for at least four hours, or overnight, with a lined strainer over a container that catches the whey. A bowl cover is not a substitute for refrigeration. Once the cheese is ready, allow about 55 minutes for mixing, shaping and cooking; this is not a dinner that goes from an unopened tub to the table in that time.
Keep the dough soft and use flour on the counter to help it release. Heavy working and repeated handfuls of extra flour change the mixture. A small trial piece in the water is a useful check before committing a whole batch: cut it open to check the center rather than relying on floating alone. Have the sauce ready when the gnocchi are cooked, so they do not sit in a crowded colander.
A bowl for gentle mixing
Cuisinart's stainless steel mixing bowl set with lids is our mid-priced choice for a kitchen that wants straightforward stainless bowls with lids. OXO's higher-priced Good Grips blue-and-gray three-piece set is the alternative when grip during mixing matters more than covers. Each has three bowls at the same nominal 1.5, 3 and 5 US quarts. Neither has a capacity advantage on those specifications, and listed capacity is not measured working headroom.
For this dough, choose a bowl with enough space to stir gently without pushing ingredients over the rim. Cuisinart's depth and nesting are useful beyond the gnocchi, and its included lids add covered-preparation options. Their fit is uneven, though some seal snugly; do not assume every cover will suit carrying liquid. Rust-like spotting is another compromise to weigh. A shiny new surface is not a promise that it will stay unmarked.
OXO's non-slip bases and plastic exterior make it the more compelling choice when a moving bowl interrupts the work. That benefit is about handling. It does not prove lighter gnocchi, stronger steel or longer life. The set is heavier, and water can become trapped inside its shell, including after hand washing. That is a meaningful drawback in a tool that will be washed repeatedly, not a detail to hide below the recommendation.
For occasional dough mixing, Cuisinart is the sensible place to keep the extra money. Choose OXO if you regularly want a steadier bowl and accept the shell-water risk. Keep using a suitable bowl you already own if it does the job. Neither set replaces the strainer, a safe boiling pot or the skillet for the butter; this comparison concerns the mixing, not a claim that one purchase equips the entire meal.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Lemon ricotta gnocchi
A soft ricotta dough, browned butter and lemon make a small winter cooking project. Drain the cheese ahead, then choose a mixing bowl you can hold comfortably.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 295 min
- Yield
- 4 servings
- Rest
- 240 min
Approximate planning times; gnocchi includes minimum4hours refrigerated draining, overnight takes longer.
What you'll need
- 1 1/2 cups whole-milk ricotta, drained overnight
- 1 large egg, lightly beaten
- 1 teaspoon lemon zest
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 3/4 cup all-purpose flour, plus more for the counter
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 cup grated pecorino romano, for serving
- Flaky sea salt, to finish
Useful equipment
- Fine-mesh strainer and cheesecloth
- Container for draining in the refrigerator
- Mixing bowl with working headroom
- Stable work surface, knife or dough scraper
- Floured tray
- Large boiling pot
- Slotted spoon
- Large skillet
Method
- Line a fine-mesh strainer with cheesecloth, set it over a container and drain the ricotta in the refrigerator overnight, or for at least 4 hours. Keep the cheese out of the collected liquid. The preparation and cooking times below begin after draining.
- Stir the drained ricotta, egg, lemon zest, fine salt and pepper together in a mixing bowl. Add the flour and stir just until a soft dough forms. Move it to a well-floured counter; do not taste dough containing raw egg and flour.
- Divide into four pieces. Roll gently into ropes about 3/4 inch thick, then cut into roughly 1-inch pieces. Dust lightly with flour and keep them separated on a floured tray. Use a knife or dough scraper on a stable surface.
- Bring a large pot of salted water to a boil. Cook in small batches for about 2–3 minutes, until the gnocchi float, then check a piece for a cooked center and allow more time if needed. Lift with a slotted spoon and drain briefly. Avoid crowding the pot or splashing boiling water.
- Meanwhile, melt the butter in a large skillet over medium heat. Cook until golden and nutty-smelling, about 3 minutes, watching closely so it does not burn. Reduce the heat and carefully add the lemon juice, which may splutter. Add the drained gnocchi and turn gently in the butter. Serve with the pecorino and flaky salt. Use oven mitts where needed and keep handles clear of the counter edge.
