Chicken Stew with Gnocchi

I have to say - this wasn't very good.  Yes, you read that right...not very good at all, it was very bland.  Why am I posting it then?  Because it had all the correct ingredients for great baby food for Drake!  So, I puree'd it and put it into my baby food containers and there you go - 1 week of food for the little man.  I picked out as many of the onions I could find and he loves it!

• 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 Progresso ® Chicken Broth
• 1 cup water
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1 package (16 ounces) potato gnocchi

Directions

• 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 hours or until a meat thermometer reads 180°.
• 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. Yield: 8 servings (3 quarts).