Whole wheat gnocchi with aeQuilibrium and spinach

Wash the potatoes and boil them in hot water. Once soft, drain them and peel them. Mash the potatoes with a potato masher and put them in a bowl. 

Add the egg, a pinch of salt and mix well, then add the flour little by little. When you have obtained a soft but compact dough, dust the work surface with more flour and form cylinders of 1 cm in diameter with the dough. 

Cut the dough cylinders into pieces and slide them on the gnocchi board. 

In a large pan, brown a clove of garlic in a drizzle of oil with a few sprigs of thyme. Add the spinach and sauté quickly. Adjust with salt and pepper. 

Slice the aeQuilibrium turkey breast slice and then cut it into chunks. Boil the gnocchi in plenty of salted boiling water, drain them when they rise to the surface and dip them in the pan with the seasoning. 

Add plenty of pepper, aeQuilibrium and the coarsely chopped dried fruit.