[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-spring-cooking":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},255,"Spring Cooking","spring-cooking","🌿","#7ec88a",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1011815,"1desnd","KOZOgbDwC8Y","Crispy Parisian Gnocchi in 30 Minutes: The Pâte à Choux Trick That Makes It Pillowy Inside","Brian Lagerstrom breaks down how to make Parisian-style gnocchi from scratch using a pâte à choux base — seared golden on the outside, pillowy on the inside — paired with a bright walnut-herb pesto and spring vegetables. The recipe works with gluten-free flour and uses pantry staples, making it far more approachable than it looks. A great weeknight showstopper for spring.","PT9M36S","RECIPE",{"name":21,"slug":22,"avatar":23},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181063744]