The first step is to steam the cauliflower florets.

Then, you need to remove as much moisture as possible by squeezing the florets in a cheesecloth. Squeezing out the moisture now will help the dumplings hold their shape better during cooking. It also avoids needing to add more starch to absorb the excess liquid, which would make the gnocchi too gummy and chewy.

Next, puree the cauliflower with olive oil and salt in a food processor.

Mix the puree with the potato and cassava flour, and lightly kneaded until just incorporated. The sticky starches make it easy to roll, cut, and shape the gnocchi into tiny tubes.

I like to add some design and texture to my gnocchi, so I used a gnocchi board that I bought in Italy over a decade ago. I’m happy to finally put it to good use! But you can just as easily use the back of a fork or leave your gnocchi plain.

Finally, boil the dumplings to ensure they are cooked through—they’ll start to float on the surface of the water after about three minutes. If you want to take the taste to the next level, toss them in a hot pan with some olive oil and let them get golden and crisp.

1. 
   Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
2. 
   Heat the oil in a large saucepan over medium-high heat until shimmering. Add the chicken and cook, turning occasionally, until it’s browned all over, about 6 to 8 minutes. Transfer to a large plate and set aside.
3. 
   Reduce the heat to medium. Add the carrot, celery, onion, measured salt, measured pepper, and thyme to the saucepan and stir to combine. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables have softened and are just starting to brown, about 5 minutes.
4. 
   Add the broth or stock and stir to combine. Add the bay leaf and return the chicken pieces and any accumulated juices to the saucepan. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer until the chicken is cooked through, about 20 minutes. Turn off the heat.
5. 
   Transfer the chicken to a cutting board. Using 2 forks, remove the meat from the bone, discarding the skin, cartilage, and fat. Shred the meat into bite-sized pieces and add it back to the saucepan.
6. 
   Break the noodle block into large pieces, add them to the saucepan, and stir to combine. Let sit, stirring occasionally, until the noodles are cooked through, about 5 minutes. Add the parsley and stir to combine. Taste and season with salt and pepper as needed.