Cook gnocchi until al dente; drain and set aside. In 4 quart saucepan, heat olive oil over medium flame. Add onion and celery; sauté until tender. Add water and beans; bring to a boil. Stir in sausage, spinach, tomatoes, and basil. Season with salt and pepper. Heat through. Add gnocchi, heat through and serve.
Scrub potatoes; make a long slit along one side. Bake at 375°F, 60 to 75 minutes, or until tender. Let cool slightly. Peel. Put through food mill into large bowl. Make a well in center of potatoes. Add 1 1/2 cups of flour, the egg yolk, olive oil, and salt. Mix thoroughly with hands. Turn out onto wooden board and knead 4 to 5 minutes or until smooth, adding a little more flour if necessary. Dough should be cohesive, elastic, and smooth. Divide dough into 4 portions. Roll each portion into a rope, about 3/4" in diameter. Slice into 1" pieces, and roll each piece over the back of the tines of a dinner fork. Cook in boiling, salted water just until gnocchi rises to surface; drain.