Grilled crayfish with cassava Gnocchi ingredients and tutorial

Ingredients for 2-4 people:

8 crayfish

Gnocchi:

660g cassava

2 tablespoons butter

1/2 teaspoon salt

Col 5 tablespoon wheat flour

Sauce:

G 200g butter

4 cloves of garlic

salt flower to taste

Col 3 spoon chopped parsley soup

3 sage leaves

1/2 lemon juice

Wash, peel and break manioc into pieces. Freeze or use fresh. If it is frozen, place it straight from the freezer to the pot boiling with water and salt. Cook until it is tender when you prick the fork. Drain, knead and add 1 spoon of butter while it is hot. Allow to cool.When cold, add 1 more butter, salt and wheat flour. Mix with your hands until it becomes a uniform mass. Sprinkle the wheat on the counter, open it in rolls and cut 2cm pieces.

Place the gnocchi to cook in a pan of boiling water little by little. As soon as you go up remove it with a skimmer and place it in a bowl with cold water and a sieve. When it has cooled, drain the sieve and pass a baking dish drizzled with oil. If the quantity is large, water it with a little olive oil so it doesn't stick. Repeat the process until all the gnocchi is made. Reserve.

Wash the crayfish. Cut and clean the crayfish as shown in the video. Put the meat out of the shell. Dry with paper towels, put salt and pepper in each and brush with olive oil. Place in a very hot pan with the meat facing downwards for 6 minutes on each side and cover the pan. When turning the lobster (after 6 min) prepare the sauce:

Put the butter in a frying pan and as soon as it starts to melt put the garlic. Season with black pepper, salt and lemon juice. Stir. Place the sage leaves and leave on low heat. Remove the foam q to form. (Be careful not to burn the garlic). When the garlic is golden brown, turn off the heat and add the chopped parsley. Sprinkle the crayfish with this butter. Reserve some butter for watering before serving.

Two minutes before the crayfish are ready, place the gnocchi in the seasoned butter to heat up and then serve