In a large skillet, melt 1 tablespoon of butter over medium heat. Add ½ tablespoon of caraway seeds and toast them for 2 minutes until fragrant and slightly golden. Remove from heat and set aside.

Add 2 tablespoons of butter to the same skillet. Dice one medium yellow onion and three cloves of garlic and sauté for about 5-7 minutes until the onion is translucent.

Add the drained sauerkraut and cook for another 3-4 minutes to warm it through with the other ingredients.

Slice the kielbasa into ¼-inch thick circles and add to the skillet, browning for 5-6 minutes until caramelized.

Pour in the chicken broth, followed by grainy mustard, salt, black pepper, and white pepper. Bring to a gentle simmer for 2 minutes.

Stir in the cooked gnocchi and cover the skillet. Let it simmer for 5-7 minutes, checking occasionally.

Uncover and cook for an additional 2-3 minutes. Add the remaining 3 tablespoons of butter and the reserved toasted caraway seeds, stirring to combine.