Wash the zucchini, cut them in half lengthwise and remove the inner part with seeds.

Put in a nonstick pan the clove of garlic, finely chopped or crushed for a lighter flavor and the zucchini cut into squares. Season with salt and pepper, add fresh thyme to taste and some turmeric powder, if you like.

Cover with a lid and simmer the zucchini over medium heat, stirring occasionally, until they are soft and dry.

Pour the cooked zucchini in a large bowl and let them cool down, remove the garlic if you prefer.

Put on the stove a large pot with plenty of water and a handful of coarse salt, cover with a lid and bring to a boil.

Heat the olive oil in a pan along with 2 tablespoons of grated fresh truffle. Take care not to fry the truffle, you just have to heat everything a bit then turn off and set aside.

Puree the cooked zucchini with an immersion blender and add in the flour. Mix well with a spoon to obtain a homogeneous, soft mixture.

Rinse two teaspoons under cold water and use them to form the gnocchi, as shown in the foto above. As soon as you prepare one, pour it directly into boiling water.

As soon as the gnocchi float drain them and pour directly into the pan with the truffle sauce.

Sautèè the gnocchi over low heat along with the truffle sauce for a few seconds then serve immediately with the addition of grated black truffle.