Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "92cba429b9954d539318681e2c7c08f1",
    "updated": "2025-04-25T20:25:47.297Z",
    "title": "Yuca Gnocchi with Carrot Top Pesto",
    "subtitle": "AIP (IF MODIFIED)| PALEO | VEGAN",
    "description": "Making gnocchi is a fun kitchen activity, especially for kids. It's a sensory experience they'll enjoy, and involving them in the cooking process often makes them more enthusiastic about eating the final product.",
    "ingredients": [
      {
        "section": "Gnocchi",
        "ingredients": [
          "(680 g) frozen yuca sticks",
          "(300 g) cassava flour",
          "salt, plus more to taste",
          "(45 g) extra virgin olive oil, plus more for the pan",
          "(30 g) nutritional yeast"
        ]
      },
      {
        "section": "Carrot Top Pesto",
        "ingredients": [
          "(about (236.588 ml)/100 g) pecan halves (omit for the aip diet)",
          "greens from 1 bunch carrots, thick parts of the stems discarded (55 grams)",
          "nutritional yeast",
          "(65 g) basil (2½ cups, lightly packed; increase to 4 cups/100 g for the aip diet)",
          "(120 g) extra virgin olive oil, plus more for storing",
          "garlic-herb paste (see notes)",
          "salt, to taste"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "cashew parmesan (omit for the aip diet)"
        ]
      }
    ],
    "instructions": [
      "For the Gnocchi: Optional: Place the yuca in a large bowl, cover with water, and let soak for a couple of hours. Then, drain and rinse under cold water.",
      "Place the yuca in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce heat and simmer until the yuca is fork-tender, about 5 minutes. Avoid overcooking.",
      "Drain the hot yuca and transfer it to a food processor. Process until completely smooth.",
      "Add the cassava flour, salt, olive oil, and nutritional yeast. Process until a pliable dough forms, similar in consistency to Play-Doh. Adjust with more flour or water if needed.",
      "Dust a work surface or silicone mat with cassava flour. Knead the dough until smooth and consistent. Divide it into 5 equal portions, place them on a plate, and cover with plastic wrap to prevent drying.",
      "Roll each portion into a ball, then into a rope about 30 inches (76 cm) long. Cut the rope into approximately 4-inch (2 cm) pieces.",
      "The gnocchi can be boiled as is, shaped using a gnocchi board, or rolled over a fork for ridges. (See Notes for freezing instructions.)",
      "For the Carrot Top Pesto: Preheat oven to 350°F. Toast pecans on a sheet pan for 8-10 minutes, until fragrant. Let cool.",
      "Combine carrot tops, toasted pecans, nutritional yeast, basil, olive oil, garlic-herb paste, and salt in a food processor or blender. Process until desired consistency is reached.",
      "Store pesto in a glass jar in the refrigerator, topped with a thin layer of olive oil to prevent oxidation.",
      "To Cook and Serve: Bring a large pot of salted water with a tablespoon of olive oil to a boil. Cook gnocchi in batches until they float, about 10 seconds longer. Remove with a slotted spoon and transfer to a lightly oiled skillet. Briefly reheat if necessary.  Stir in the pesto and season with salt.",
      "Serve in bowls and garnish with cashew parmesan, if desired."
    ],
    "notes_ingredients": "Garlic powder can be used as a substitute for the garlic-herb paste. However, if you have the paste on hand, it’s a versatile ingredient for various dishes.",
    "notes_instructions": "To freeze the gnocchi, shape them but do not cook them. Place them in a baking dish coated with cassava flour and freeze for a couple of hours. Once frozen, transfer them to a freezer bag for storage up to 4 months."
  }
]