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Gnocchi Lasagna with Spinach, White Beans, and Sausage Recipe

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This recipe for Gnocchi Lasagna with Spinach, White Beans, and Sausage is from Trutschel/Cefalu Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 tablespoon olive oil, plus more for coating the baking dish
1 pound uncooked sweet or hot Italian sausages
1 medium yellow onion
4 cloves garlic
kosher salt
Freshly ground black pepper
2 tablespoons tomato paste (one small can)
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can tomato sauce
1 teaspoon basil
1 teaspoon oregano
salt and pepper
8 ounces fresh mozzarella cheese
1/4 cup grated Parmesan cheese
1 (15.5-ounce) can white beans
5 ounces baby spinach (about 5 packed cups)
1 pound refrigerated, shelf stable, or frozen gnocchi
Fresh basil leaves, for garnish

Arrange a rack in the middle of the oven and heat the oven to 425įF. Lightly coat a lasagna pan (a 9x13-inch pan thatís at least 3 inches deep) or 3-quart baking dish with olive oil. Alternatively, you can use a 9x13-inch baking dish that's 2 inches deep, but it will be very full.

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Remove the casings from 1 pound uncooked Italian sausages, add to the pan, and cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, beginning to crisp, and cooked through, 6 to 8 minutes. Meanwhile, dice 1 medium yellow onion and mince 4 garlic cloves.

Add the onion, garlic, 1/2 teaspoon kosher salt, and several grinds black pepper to the pot and cook until the onion is softened, 6 to 8 minutes. Add 2 tablespoons tomato paste and cook, stirring, until well-incorporated and darkened slightly in color, 1 to 2 minutes. Add 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands as you add them to the pot (or use crushed tomatoes), and 1 (15-ounce) can tomato sauce. Add basil and oregano and taste and season with salt and pepper as needed.

Bring the sauce to a simmer and cook until thickened slightly and the flavors have developed, about 15 minutes. Meanwhile, drain 8 ounces fresh mozzarella cheese if needed, then grate on the large holes of a box grater. Grate until you have 1/4 cup. Do the same with the Parmesan cheese. Drain and rinse 1 can of white beans.

Remove the pot from the heat. Add 5 ounces baby spinach (5 packed cups) to the sauce one handful at a time, stirring as you go. Stir in the the white beans and 1 pound gnocchi. Transfer the mixture to the prepared baking dish. Top with the mozzarella, followed by the Parmesan cheese.

Bake until the casserole is bubbling and the cheese is browned, 30 to 35 minutes. Let cool for at least 10 minutes. Top with fresh basil leaves just before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Make ahead: The marinara sauce can be made up to 5 days in advance and refrigerated. The day you're serving the casserole, stir in the spinach, white beans, and gnocchi, transfer to the casserole dish, top with cheese, and bake as directed. Alternatively, you can assemble the entire lasagna (sans cheese) one day in advance, then cover with foil and refrigerate. Top with the cheese before baking.

Calories 322
Fat 18.8 g (28.9%)
Saturated 7.9 g (39.3%)
Carbs 22.7 g (7.6%)
Fiber 5.8 g (23.3%)
Sugars 4.0 g
Protein 17.0 g (34.0%)
Sodium 704.5 mg (29.4%)




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