Polish Gnocchi Stir Fry
When Two Culinary World’s Collide
Polish Gnocchi Stir Fry is a culinary masterpiece of two delicious cuisines made from smoked Polish sausage, tender onions and garlic, and soft, buttery gnocchi. Toasted caraway seeds add a nutty flavor and the tangy mustard brightens the whole easy and unique dish.
Polish sausage, kraut and pierogi are staples in my family for big holidays like Easter. I started making this dish and it was very much the essence of all my favorite things about pierogi.
My family now requests this for lots of family parties. I love it because it is so easy to make and also feeds a crowd.
Polish Traditions
My family loves Polish sausage and kraut. We have these foods for many holidays.
In fact, I have a very delicious Polish sausage recipe on my site that will also feed a crowd and another, similar Polish stir fry that is made with pierogi.
This recipe for Polish Gnocchi Stir Fry has similar flavors of the other two, but with a different, pillowy texture that I just love.
Try them all and see which is your favorite!
Potato Dumplings
I used to make this recipe with a Chicago made potato dumpling that they sold in the frozen food section of a local Chicago grocery chain called Jewel-Osco. The brand was called Chateau and I used to be their recipe creator.
They went out of business last year, but they DO still have these Mini Potato Soup Dumplings in some stores. You will find them in the freezer section.
When they stopped making the potato dumplings I started making this dish with potato gnocchi. While I have always loved the potato dumplings, I have to admit that I do like the gnocchi a bit better for their softer texture.
I think you will enjoy this too.
Fresh or Smoked
The recipe card below calls for smoked kielbasa. You can also use fresh Polish sausage as well.
I would cook the Polish sausage first in a separate skillet, slice it, and then add it to the recipe as it lists on the recipe card. I do enjoy swapping the fresh Polish sausage for the smoked sometimes, especially around Easter time.
Another Sausage And Kraut Dish
If you want to make another delicious dish with the same essence of this stir fry, I have this Crockpot Kielbasa recipe that is fantastic. If sausages are your thing I also have a very delicious Brat and Gravy recipe that is heavenly over mashed potatoes.
A Short Lesson On Grainy Mustard
Whenever I have grainy mustard in a recipe, I get some questions from readers who are unfamiliar with what this is.
I included a picture of this above to help clear things up for those who may be newer to cooking. Grainy mustard has mustard seeds in it still, and it is coarse and has a more robust flavor than regular yellow mustard.
This mustard is magnificent in this here as it adds a tangy brightness that really makes this recipe sing with flavor. It is especially great with the butter and nutty caraway seeds.
No Kraut, No Problem
If you do not like sauerkraut , it will be just fine to leave it out of this recipe. If you want a substitution, you can rough chop green cabbage and sauté it with the onions and garlic.
This would be a delicious addition to the recipe.
Polish Gnocchi Stir Fry Recipe
When two culinary world's collide, Polish food and Italian food, it's a match made in heaven. Smoked kielbasa sautéed with onions, sauerkraut, butter, caraway seeds, potato gnocchi, and a tangy zest of mustard takes this recipe over the top.
Ingredients
- 12 oz. of Smoked Polish Kielbasa
- 3 to 4 cups of cooked Gnocchi (approximately 17 ounces)
- 6 tablespoons of Butter
- 1/2 tablespoon of Caraway Seeds
- 1 medium sized, Yellow Onion
- 3 cloves of Garlic
- 1 can of Sauerkraut (14.5 oz.)
- 1 cup of Chicken Broth
- 1/2 tablespoon of Grainy Mustard (the one with mustard seeds)
- 1 teaspoon of Black Pepper
- 1/2 teaspoon of White Pepper
- 2 teaspoons of Salt *or to taste
Instructions
- In a skillet, add a tablespoon of butter, melt, and then add your caraway seeds. Toast these for a couple of minutes until they are fragrant and then remove them from the pan.
- Finely dice the onion and the garlic. Add two more tablespoons of butter to the same skillet. Toast the caraway seeds and sauté both the onions and garlic low and slow until they are soft.
- Drain the kraut well and add to the onions and garlic. You do not have to use all the kraut if you do not want to. Use as much or as little as you like.
- Slice your kielbasa into 1/4 inch thick circles. Add the kielbasa to the onions and garlic and sauté until caramelized and browned.
- Add the chicken broth, mustard, salt, and black and white pepper to the pan, bring to a simmer and then add the gnocchi. Cover and keep simmering for five to seven minutes. Uncover and finish sautéing until most of the liquid is evaporated.
- Add in the remaining butter and the toasted caraway seeds, sauté for a few more minutes and serve.
- You can also top with fresh parsley or dried dill.
*I used to make this recipe with a frozen, potato dumpling that I would boil and then add to the dish instead of the gnocchi. They no longer make the dumplings so I switched to the potato gnocchi.