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": "0fab5afb72114302bd0ff4a8d7f524d1",
    "updated": "2025-04-25T13:35:38.440Z",
    "title": "Homemade gnocchi",
    "subtitle": "",
    "description": "I dedicated considerable effort to perfecting this gnocchi recipe, focused on saving time without compromising taste. Initially, I boiled the potatoes whole, leaving their skins on, but when I sought faster methods, the dough did not cooperate. I experimented with microwaving the potatoes and peeling the skins afterward, but they turned out too dry and crumbled while rolling the dough. Various mashing techniques and types of potatoes didn't yield better results either. Ultimately, I concluded that the potatoes needed to be boiled. I opted to peel and dice the potatoes before microwaving them, which was successful! While traditional methods suggest using a potato ricer, I utilize an electric handheld mixer, and it works perfectly for me. If you have a potato ricer, feel free to use it.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yukon gold potatoes",
          "salt",
          "canola oil",
          "authentic foods gf classical blend  or basic gluten-free flour mix ",
          "xanthan gum",
          "rice milk",
          "plus 1½ teaspoons olive oil, plus more for drizzling",
          "superfine brown rice flour",
          "potato starch (not potato flour)",
          "tapioca flour (also called tapioca starch)"
        ]
      }
    ],
    "instructions": [
      "Peel the potatoes, chop them into 1- to 2-inch pieces, and place them in a microwave-safe bowl. Cover with water ensuring it rises a couple of inches above the potatoes. Add ½ teaspoon salt and the canola oil to prevent boiling over. Microwave for approximately 12 minutes, checking for tenderness with a fork halfway through. Once they are tender, drain the potatoes.",
      "Bring a large pot of water to a boil.",
      "Mix the flour blend with the xanthan gum.",
      "Transfer the potatoes to a bowl and combine them with the rice milk, olive oil, and a teaspoon of salt, mixing with an electric mixer until the mixture is light and fluffy.",
      "Dump the potatoes onto a work surface. They should still be warm; if not, heat them in the microwave for a minute.",
      "Sprinkle half of the flour mixture over the potatoes and knead it in with your hands. Then add the remaining flour, kneading the dough until it becomes smooth yet slightly sticky. Form it into a ball, divide it into three pieces, and roll each piece into a log approximately 1 inch in diameter. Slice the logs into ½-inch-thick rounds.",
      "Using a fork with the tines facing you, press the gnocchi onto the fork's base, using your thumb to create an indentation. Flip the gnocchi towards the handle with your index finger, giving it a slight curve. Allow the gnocchi to fall onto your work surface. Repeat this process for the remaining gnocchi. Creating grooves on one side and a cupped shape on the other helps sauces adhere better. I find it necessary to switch forks occasionally, as the tines become sticky.",
      "After forming all the gnocchi, add a generous pinch of salt to the boiling water. Cook the gnocchi in batches, adding the first batch carefully to avoid overcrowding. When they float to the surface, cook for an additional 10 seconds, then remove them using a slotted spoon and transfer them to a bowl drizzled with a bit of olive oil. Avoid overcooking! Keep them warm while you cook the remaining gnocchi. Serve hot."
    ],
    "notes_ingredients": "These gnocchi store well after cooking. Drizzle them with a bit of olive oil and cover tightly before refrigerating. They can be made several hours or even a day in advance and easily reheated in the microwave before serving. You can also refrigerate the uncooked gnocchi for a couple of days and cook them when desired. Serve them warm with your favorite sauce; I personally enjoy them with just a drizzle of olive oil and a sprinkle of truffle salt. Although truffle salt might seem unique, it's quite accessible and adds a burst of flavor with just a small amount, making it a staple in your cooking.",
    "notes_instructions": "For accurate flour measurements, use a large spoon to scoop the flour into your measuring cup, leveling it off with the back of a knife or a straightedge. Avoid using the measuring cup itself to scoop the flour, as it can compact the flour, leading to an excessive amount for your recipe. Combine all ingredients in a gallon-size zip-top bag and shake until well mixed. Store in the refrigerator until you're ready to use."
  }
]