Savory Kielbasa, Sauerkraut & Gnocchi

• portions: Serves: 4-6
• temps actif: Prep: 10 min
• temps total: Cook: 6-7 hrs

Ingrédients

• 2 lbs smoked kielbasa, cut into 1½-inch slices • 1 (32 oz) jar or bag sauerkraut (with juice — do not rinse unless you want it less salty) • 1 medium yellow onion, thinly sliced • 2 cloves garlic, minced • 1 tsp caraway seeds (optional but classic) • 1 cup beer (lager or pilsner) or chicken broth • ½ tsp black pepper • 1 Tbsp Dijon mustard (optional, for depth) • 16-20 oz potato gnocchi (fresh or frozen - add near end)

Instructions

1. Layer the sauerkraut and its juice in the bottom of your slow cooker.

2. Add the onion, garlic, caraway, mustard (if using), pepper, and kielbasa on top.

3. Pour in beer or broth - just enough to keep things moist but not soupy.

4. Cover and cook:

• Low: 6-7 hours

• High: 4 hours

5. Add the gnocchi during the last 25-30 minutes of cooking. Stir gently so it's submerged in the liquid.

6. When the gnocchi is tender and the kraut mixture is thickened and fragrant, switch to "Keep Warm."

Notes

• Add ½ tsp smoked paprika or caraway for richer aroma.

• Toss in a handful of shredded cabbage during the last hour if you want more texture.

• Serve with coarse mustard or rye bread for that authentic Central-European feel.