Lunch: Chicken Stew with Gnocchi Recipe

Ingredients

3 medium parsnips, peeled and cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch
1/4 cup cold water
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional

Instructions

Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired.

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