Gnoccci is the Italian version of Perogie's,and Beverman,from one Pollock to another,caraway seed is a MUST anytime there is kapusta involved! Bigsmoke,Try your recipe with a little slivovitz instead of wine,1/4 cup at most, My Polish grandparents used it instead of wine in some dishes. Slivovitz is a Serbian plumb brandy,@90 proof. Cooking relives the broth of alcohol.
Make sure you pour a glass for yourself!, gnocchi id a bit diff, all potato, no stuffing in the inside like a good perogie! My favories are potato and cheddar cheese and plum and cheese, then theres my favorite meat version we call petehieze, finely chopped pork and onion in the perogie, boil till they float then brown the outsides lightly in buter and onion, man thats NIRVANA!, of course you need a good polish style kraut to go with it!
Chicago style Kielbasa and Kraut
1 full ring of a good smoked Kielbasa, non of that Hilshire farms crap, any private brand from Chicago, Milwaukee, Detroit, or Bobaks brand from New Jersey will do!
32 oz. of kraut
1 medium size onion chopped small
2 red or golden apples grated or 1 1/2 C applesauce
2 T Pearl Barley
4T butter or margarine (or oleo for you old timers)
1 heaping t Caraway seed
brown beef or pork gravy, brown gravy mix will do in a pinch
Ina colander or sieve, drain kraut and rinse twice, squeeze all excess water from it, set aside
Chop onion small
In a 12 to 14" skillet with a lid, melt butter and saute onions till translucent, add kraut, finely grated apple or applesauce, barley and caraway seed to skillet, stir well, place ring of sausage on top of the kraut and simmer low till sausage splits open and releases some of those fine juices into the kraut, when ready to serve, remove sausage from kraut, add a ladle full of gravy or 1/2 pkg of brown gravy mix over kraut, stir and serve! Enjoy, kraut can be made ahead of time and travels well to a rondy or hunt camp , this dish is VERY good in a dutch oven!