{"id":2453,"date":"2011-08-02T19:06:55","date_gmt":"2011-08-02T19:06:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2453"},"modified":"2011-08-02T19:10:53","modified_gmt":"2011-08-02T19:10:53","slug":"avocado-gnocci-mit-tomatensauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/","title":{"rendered":"Avocado-Gnocci mit Tomatensauce"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Avocados; reif
\n250 g Ricotta
\n75 g Parmesan; gerieben
\n1 Ei
\n1\/4 TL Salz
\nMuskatnuss
\n120 g Mehl; Menge anpassen
\nTomatensauce<\/em>
\n1 mittlere Zwiebel
\n1 EL Butter
\n400 g Tomaten, aus der Dose
\nSalz
\nPfeffer
\nZum \u00dcberbacken<\/em>
\n75 g Parmesan; gerieben
\nButter in Fl\u00f6ckchen<\/p>\n

Zubereitung<\/strong>
\nDie Avocados halbieren, den Stein entfernen und sch\u00e4len. Das Fruchtfleisch fein zerdr\u00fccken, das geht am besten mit einer Gabel. Ricotta, Parmesan, Ei, Salz und Muskatnuss dazuf\u00fcgen und alles gut mischen. Soviel Mehl zugeben, dass der Teig immer noch zart ist, jedoch nicht mehr an den H\u00e4nden klebt. Aus der Masse fingergliedgrosse Kl\u00f6sschen (Gnocchi) formen.
\nReichlich Salzwasser aufkochen und jeweils die Gnocchi portionsweise hineingeben. Sobald sie an die Oberfl\u00e4che steigen, noch eine Minute ziehen lassen. Mit einer Schaumkelle herausnehmen und in eine ausgebutterte Gratinform geben. Mit den anderen Gnoccis ebenso verfahren. F\u00fcr die Tomatensauce die Zwiebel sch\u00e4len, fein hacken und in der Butter and\u00e4mpfen.
\nDie Tomaten mitsamt dem Saft beif\u00fcgen und das ganze ca. 15 Minuten k\u00f6cheln lassen. Mit Salz und Pfeffer w\u00fcrzen. Die Tomatensauce \u00fcber die Gnocchi verteilen. Den Parmesan dar\u00fcberstreuen und alles mit Butterfl\u00f6ckchen belegen. Auf der untersten Schiene des auf 220\u00b0C vorgeheizten Backofens 15 bis 20 Minuten \u00fcberbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Avocados; reif 250 g Ricotta 75 g Parmesan; gerieben 1 Ei 1\/4 TL Salz Muskatnuss 120 g Mehl; Menge anpassen Tomatensauce 1 mittlere Zwiebel 1 EL Butter 400 g Tomaten, aus der Dose Salz Pfeffer Zum \u00dcberbacken 75 g Parmesan; gerieben Butter in Fl\u00f6ckchen Zubereitung Die Avocados halbieren, den Stein entfernen und sch\u00e4len. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,7],"tags":[],"class_list":["post-2453","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","item-wrap"],"yoast_head":"\nAvocado-Gnocci mit Tomatensauce<\/title>\n<meta name=\"description\" content=\"- Avocado-Gnocci mit Tomatensauce\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Avocado-Gnocci mit Tomatensauce\" \/>\n<meta property=\"og:description\" content=\"- Avocado-Gnocci mit Tomatensauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-02T19:06:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-08-02T19:10:53+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Avocado-Gnocci mit Tomatensauce\",\"datePublished\":\"2011-08-02T19:06:55+00:00\",\"dateModified\":\"2011-08-02T19:10:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/\"},\"wordCount\":202,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\",\"Nudeln und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/\",\"name\":\"Avocado-Gnocci mit Tomatensauce\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-02T19:06:55+00:00\",\"dateModified\":\"2011-08-02T19:10:53+00:00\",\"description\":\"- Avocado-Gnocci mit Tomatensauce\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/avocado-gnocci-mit-tomatensauce\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Avocado-Gnocci mit Tomatensauce\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Avocado-Gnocci mit Tomatensauce","description":"- Avocado-Gnocci mit Tomatensauce","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/","og_locale":"de_DE","og_type":"article","og_title":"Avocado-Gnocci mit Tomatensauce","og_description":"- Avocado-Gnocci mit Tomatensauce","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-08-02T19:06:55+00:00","article_modified_time":"2011-08-02T19:10:53+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Avocado-Gnocci mit Tomatensauce","datePublished":"2011-08-02T19:06:55+00:00","dateModified":"2011-08-02T19:10:53+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/"},"wordCount":202,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Hauptgerichte","Nudeln und Co."],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/","name":"Avocado-Gnocci mit Tomatensauce","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-08-02T19:06:55+00:00","dateModified":"2011-08-02T19:10:53+00:00","description":"- Avocado-Gnocci mit Tomatensauce","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/avocado-gnocci-mit-tomatensauce\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Avocado-Gnocci mit Tomatensauce"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Dz","jetpack-related-posts":[{"id":2180,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/22\/schnitzel-mit-champignonfullung\/","url_meta":{"origin":2453,"position":0},"title":"Schnitzel mit Champignonf\u00fcllung","author":"Steffen","date":"22. Juli 2011","format":false,"excerpt":"Zutaten 8 D\u00fcnne Schweineschnitzel oder Kalbsschnitzel je ca. 75 g Pfeffer 250 g Champignons 1\/2 Bund Schnittlauch 1\/2 Bund Glatte Petersilie 40 g Butterschmalz Salz 2 EL Pinienkerne; gehackt 40 g Parmesank\u00e4se; gerieben 1 EL Oliven\u00f6l 2 Eier 2 EL Weizenmehl (Type 405); +\/- Zubereitung Schnitzel waschen, trockentupfen und nebeneinander\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":976,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/parmesan-hahnchen\/","url_meta":{"origin":2453,"position":1},"title":"Parmesan-H\u00e4hnchen","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 4 El geriebener Parmesan 2 El Mehl 1 Tl Cayennepfeffer 1 Tl edels\u00fc\u00dfes Paprikapulver Salz schwarzer Pfeffer 1 gro\u00dfes Ei 4 H\u00e4hnchenbr\u00fcste ohne Haut und Knochen 1El \u00d6l 75 g weiche Butter 2 Knoblauchzehen, durchgepresst 2 El gehackte Petersilie 8 Scheiben Baguette Zubereitung: Backofen auf 220 \u00b0C vorheizen. Parmesan,\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5189,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/26\/kurbis-gnocchi\/","url_meta":{"origin":2453,"position":2},"title":"K\u00fcrbis-Gnocchi","author":"Steffen","date":"26. September 2023","format":false,"excerpt":"\u00a0 K\u00fcrbis-Gnocchi 100 g Butter400 g K\u00fcrbis250 g GorgonzolaSalz (Pfeffer,)400 g Weissmehl100 g geriebener Parmesan5 Salbeibl\u00e4tter K\u00fcrbis raffeln und zusammen mit der H\u00e4lfte der Butter und 1\/2 dl Wasser weichd\u00e4mpfen bis ein Mus entsteht. Gorgonzola in St\u00fccke schneiden und zu den K\u00fcrbis geben, r\u00fchren bis der K\u00e4se geschmolzen ist. Mit\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2013\/02\/20230927084209_Squash_gnocchi_food_porn.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2013\/02\/20230927084209_Squash_gnocchi_food_porn.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2013\/02\/20230927084209_Squash_gnocchi_food_porn.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2013\/02\/20230927084209_Squash_gnocchi_food_porn.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4485,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalbsbouillon-krauter-art\/","url_meta":{"origin":2453,"position":3},"title":"Kalbsbouillon (Kr\u00e4uter Art)","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 75 g Mehl 1 kleines Ei 1 Eigelb 6 EL Sahne 250 ml Milch 1 Spur Salz 1 Spur frisch geriebene Muskatnu\u00df 2 EL Schnittlauchr\u00f6llchen 3 EL Gehackter Kerbel 3 EL Butter 1 l feine Kalbsbouillon Zubereitung Das Mehl mit dem Ei, dem Eigelb, der Sahne und so viel\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":462,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gratinierte-eier\/","url_meta":{"origin":2453,"position":4},"title":"Gratinierte Eier","author":"Steffen","date":"11. April 2011","format":false,"excerpt":"Zutaten: 1 gro\u00dfe Zwiebel 100 g durchwachsener Speck 80 g Butter 4 Tomaten 40 g Mehl 1\/4 l Milch 100 g geriebener Emmentaler 1\/2 TL Salz 1 Messerspitze Muskatnu\u00df 1 Eigelb 4 weich gekochte Eier 2 EL gehackte Petersilie Zubereitung: Zwiebel fein hacken, Speck in schmale Streifen schneiden, Tomaten h\u00e4uten\u2026","rel":"","context":"In "Eiergerichte"","block_context":{"text":"Eiergerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eiergerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2122,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/16\/mailander-schnitzel\/","url_meta":{"origin":2453,"position":5},"title":"Mail\u00e4nder Schnitzel","author":"Steffen","date":"16. Juli 2011","format":false,"excerpt":"Zutaten 4 Kalbsschnitzel a 70 g 2 Eier 40 g Parmesan 2 EL Mehl 3 EL Butterschmalz 150 g Spaghetti 2 Zweige Basilikum Salz Pfeffer Sauce 1 Schalotte, gesch\u00e4lt und fein geschnitten 20 g Speckw\u00fcrfelchen 1 EL Oliven\u00f6l 4 Tomaten, enth\u00e4utet, entkernt, gew\u00fcrfelt 100 ml Fleischbr\u00fche Salz Pfeffer Zubereitung F\u00fcr\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2453"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2453\/revisions"}],"predecessor-version":[{"id":2455,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2453\/revisions\/2455"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}