In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. Add 1 teaspoon of caraway seeds and toast them for about 2 minutes, stirring frequently until fragrant.

In the same skillet, add 2 tablespoons of butter and toss in 1 finely diced yellow onion along with 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.

Drain 14.5 ounces of sauerkraut and add it to the skillet. Stir well to combine and sauté for another 2-3 minutes.

Slice 12 ounces of smoked Polish kielbasa and add them to the skillet. Cook for about 5-6 minutes until browned.

Pour in 1 cup of low-sodium chicken broth, 2 tablespoons of grainy mustard, 1/2 teaspoon of black pepper, and a pinch of salt. Simmer gently.

Add approximately 17 ounces of cooked gnocchi and cover the skillet. Let it simmer for 5-7 minutes until heated through.

Uncover and cook for an additional 2-3 minutes, stir in the remaining tablespoon of butter and the toasted caraway seeds.