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Chicken Stew with Gnocchi

Marge Drake
  • minutes
  • Serves

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 lb

bone-in chicken thighs, skin removed

1/2 tsp

dried sage leaves

1/4 tsp

salt

1/4 tsp

pepper

4 cups

chicken broth

1 cup

water

3 tbsp

cornstarch

1/4 cup

cold water

1

package (16 ounces) potato gnocchi

Hot pepper sauce and thinly sliced green onions, optional