Chicken Stew With Gnocchi

• 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 and thinly sliced green onions, optional

1. 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.
2. 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.
3. Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce, and sprinkle with sliced green onion.

parsnips, carrots, celery, sweet potato, green onions, chicken, sage, salt, pepper, chicken broth, water, cornstarch, cold water, potato gnocchi, pepper

Taken from www.tasteofhome.com/recipes/chicken-stew-with-gnocchi/ (may not work)