Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain,
        "icecream" : crème glacée
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce, icecream)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "Homemade Gnocchi ",
  "description": "I spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of no importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no longer behaved. I tried cooking the potatoes in the microwave and then peeling off their skins, but they were too dry and crumbly when it came time to roll out the dough. I used varying methods of mashing the potatoes, thinking that might be the solution, but to no avail. I used different types of potatoes, thinking it must have to do with different starch levels, but that didn't help either, and finally, I determined that the potatoes really needed to be boiled, after all. And so, ultimately, I decided to peel and dice the potatoes and boil them in the microwave. It worked! Traditional recipes also call for using a potato ricer, but I don't have one, so I use an electric handheld mixer, and it works fine. If you have a potato ricer, by all means go ahead and use it.",
  "instructions": [
    "Peel the potatoes, cut them into 1- to 2-inch pieces, and put in a microwave-safe bowl; cover with water, making sure the water comes up a couple of inches above the potatoes. Add ½ teaspoon salt and the canola oil (this keeps the potatoes from boiling over). Cook in the microwave for about 12 minutes, stopping to test for tenderness with a fork halfway through. Once fork-tender, drain.",
    "Bring a large pot of water to a boil.",
    "Combine the flour mix with the xanthan gum.",
    "Put the potatoes in a bowl and combine with the rice milk, olive oil, and teaspoon salt, beating with an electric mixer until light and fluffy.",
    "Turn the potatoes out onto a work surface. You want them still warm; if they aren't, give them a minute or so in the microwave.",
    "Sprinkle the potatoes with half the flour mixture and use your hands to knead it in. Add the remaining flour and knead the dough until it's smooth but still slightly sticky. Mold into a ball. Divide into three balls. Roll each ball out into a sausage-shaped log, about 1 inch in diameter. Cut the logs into ½-inch-thick rounds.",
    "Using a fork, with the front side facing you, press the gnocchi into the base of the fork, using your thumb to make an indentation. Then use your index finger to flip the gnocchi toward the handle, which helps curl the gnocchi slightly. Let the gnocchi fall onto your work surface. (The post for Allergy-Free Gnocchi on www.cybelepascal.com has step-by-step photos.) Repeat with the remaining gnocchi. Making them in this fashion, with grooves on one side and a cupped shape on the other, allows the sauce to cling to them better. I find I have to switch forks a few times, because the fork tines get sticky after a while, and a clean fork surface works best.",
    "Once you've made all your gnocchi, add a large pinch of salt to the boiling water. You will cook the gnocchi in several batches. Add the first batch of gnocchi to the water, being careful not to overcrowd them, and cook until they bob to the surface. Once they've bobbed up, cook for 10 seconds longer, then remove from the water with a slotted spoon and put them in a bowl drizzled with a little olive oil. Do not overcook them! Cover to keep warm while cooking the remaining gnocchi. Serve hot."
  ]
}