30+ Delicious Sunday Gluten-Free Italian Recipes for Your Taste Buds

Sundays are synonymous with slow meals, family gatherings, and the comfort of a home-cooked feast.

For those following a gluten-free lifestyle, finding recipes that don’t sacrifice taste or tradition can be a challenge, especially when craving the rich and varied flavors of Italian cuisine.

But fear not—Italian cuisine, with its emphasis on fresh ingredients, herbs, and bold flavors, is incredibly adaptable and can easily cater to gluten-free needs.

Whether you’re looking for hearty pasta dishes, light appetizers, or indulgent desserts, we’ve compiled a list of 30+ gluten-free Italian recipes that will make your Sunday meal unforgettable.

From the creamy comfort of risottos to the savory, melt-in-your-mouth flavor of chicken piccata, these recipes will bring the warmth and tradition of Italian cooking right to your table, without any gluten involved.

Let’s dive into a feast that proves gluten-free dining can be just as delightful, hearty, and satisfying as the traditional versions.

30+ Delicious Sunday Gluten-Free Italian Recipes for Your Taste Buds

With over 30 gluten-free Italian recipes at your fingertips, your Sundays are about to become even more enjoyable.

Each dish brings a unique flavor profile, ensuring that there’s something for every palate, from simple bruschetta topped with garden-fresh tomatoes and basil to indulgent baked ziti loaded with melted cheese and marinara.

These recipes prove that you don’t need gluten to savor the comfort and deliciousness that Italian meals are famous for.

So gather your ingredients, set the table, and let the warmth of Italian flavors transform your Sunday into an exceptional dining experience.

Your family and friends will be delighted by these gluten-free meals that keep tradition alive while making sure everyone at the table is included and satisfied.

Gluten-Free Eggplant Parmesan

This comforting dish offers a classic Italian flavor while being completely gluten-free. Layers of tender eggplant, marinara sauce, and melty cheese come together beautifully without the use of breadcrumbs, making it both light and satisfying. Perfect for Sunday family dinners, it’s a flavorful way to enjoy Italian cuisine without gluten.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups gluten-free marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a paper towel, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry.
3. Heat olive oil in a skillet over medium heat and lightly sauté the eggplant slices until golden on both sides.
4. In a baking dish, spread a layer of marinara sauce, then layer with eggplant, mozzarella, and Parmesan. Repeat until all ingredients are used, ending with cheese.
5. Sprinkle oregano over the top and bake for 30-35 minutes, or until bubbly and golden.
6. Let cool slightly before garnishing with fresh basil and serving.

This gluten-free eggplant Parmesan delivers a rich, cheesy bite without the heaviness of breading. It’s a dish that pleases everyone at the table, even those who aren’t avoiding gluten. Serve with a simple salad for a complete meal.

Gluten-Free Zucchini Noodles with Pesto

This vibrant and fresh gluten-free Italian recipe features zucchini noodles tossed in a creamy basil pesto. Light and refreshing, it’s an ideal dish for Sundays when you want something delicious yet easy to prepare.

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 2 garlic cloves
• ⅓ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions

1. To make the pesto, combine basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Blend until smooth, adding more olive oil if needed. Season with salt and pepper.
2. Heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
3. Toss the zucchini noodles with the pesto sauce until evenly coated.
4. Garnish with cherry tomatoes if desired and serve immediately.

Zucchini noodles with pesto offer a fresh twist on classic pasta dishes. This gluten-free option is packed with flavor and nutrition, making it a guilt-free indulgence. Serve as a main dish or pair with grilled chicken for added protein.

Gluten-Free Polenta Lasagna

A hearty and innovative take on lasagna, this recipe swaps traditional pasta for layers of creamy polenta. Packed with rich tomato sauce, vegetables, and cheese, it’s an excellent gluten-free option for your Italian-inspired Sunday dinner.

Ingredients

• 2 cups polenta (cornmeal)
• 6 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups gluten-free marinara sauce
• 1 cup sautéed spinach
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Bring water to a boil in a large pot. Add salt and gradually whisk in the polenta. Cook, stirring frequently, for 15 minutes or until thickened. Stir in olive oil and set aside to cool slightly.
2. Spread half of the polenta in an even layer in a greased baking dish.
3. Layer with marinara sauce, spinach, ricotta cheese, mozzarella, and Parmesan. Repeat with the remaining polenta and toppings, finishing with cheese.
4. Sprinkle Italian seasoning over the top. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden.
5. Let rest for 10 minutes before slicing and serving.

This polenta lasagna is rich and satisfying, with the creamy polenta providing a delightful texture. It’s a creative way to enjoy lasagna flavors without gluten, and the layers make it a visually stunning dish that’s perfect for sharing.

Gluten-Free Chicken Piccata

A classic Italian dish made gluten-free, this chicken piccata features tender chicken breasts coated in gluten-free flour, pan-seared, and finished in a tangy lemon-caper sauce. It’s a quick and elegant Sunday meal that’s both light and flavorful.

Ingredients

• 2 boneless, skinless chicken breasts
• ½ cup gluten-free all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• ⅓ cup dry white wine or chicken broth
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, rinsed and drained
• Fresh parsley for garnish

Instructions

1. Slice the chicken breasts in half horizontally to make thin cutlets. Season both sides with salt and pepper, then coat in gluten-free flour.
2. Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Sear the chicken cutlets for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Deglaze the pan with white wine or chicken broth, scraping up any browned bits. Stir in lemon juice, capers, and the remaining tablespoon of butter. Simmer for 2-3 minutes.
4. Return the chicken to the skillet, spooning the sauce over the top to coat. Cook for 2 more minutes.
5. Garnish with fresh parsley and serve with gluten-free pasta or steamed vegetables.

This gluten-free chicken piccata offers bright, tangy flavors and pairs wonderfully with a variety of sides. It’s an excellent option for a refined yet approachable Sunday dinner.

Gluten-Free Mushroom Risotto

Rich and creamy without containing any gluten, this mushroom risotto is a decadent Italian favorite. Arborio rice absorbs a flavorful broth, while sautéed mushrooms and Parmesan cheese add depth and richness. It’s a comforting yet elegant dish for Sunday evenings.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups sliced mushrooms (button, cremini, or shiitake)
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
2. Add the mushrooms and cook until golden brown, about 5 minutes. Remove and set aside.
3. Add the rice to the pan and stir for 1-2 minutes until lightly toasted.
4. Deglaze with white wine (if using), then add a ladleful of warm broth. Stir continuously until the liquid is absorbed. Repeat, adding broth one ladleful at a time, until the rice is creamy and tender (about 20 minutes).
5. Stir in the cooked mushrooms, Parmesan cheese, butter, salt, and pepper. Mix well.
6. Garnish with fresh parsley and serve hot.

This mushroom risotto is naturally gluten-free, and its creamy texture makes it irresistible. It’s an ideal dish to impress guests or treat yourself on a relaxed Sunday.

Gluten-Free Italian Sausage and Peppers

This rustic and flavorful dish features juicy Italian sausage, sautéed bell peppers, and onions in a savory tomato-based sauce. It’s a naturally gluten-free recipe that comes together quickly, making it perfect for Sunday dinners.

Ingredients

• 1 pound gluten-free Italian sausage (mild or spicy)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned on all sides, about 6-7 minutes. Remove and set aside.
2. In the same skillet, sauté the peppers and onions until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes.
4. Slice the sausages and return them to the skillet. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Garnish with fresh basil and serve with gluten-free bread or over polenta.

This sausage and peppers recipe is bold, hearty, and naturally gluten-free, making it a crowd-pleasing option. It’s perfect for cozy Sundays and pairs wonderfully with a crisp green salad or roasted potatoes.

Gluten-Free Caprese Stuffed Portobello Mushrooms

This gluten-free twist on a classic Italian Caprese salad uses hearty portobello mushrooms as a base, filled with fresh mozzarella, tomatoes, and basil, then baked until bubbly. It’s a perfect light and flavorful dish for a relaxed Sunday.

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced or in pearls
• ½ teaspoon dried oregano
• Balsamic glaze for drizzling
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil on both sides and sprinkle with salt and pepper. Place them on a baking sheet.
3. Fill each mushroom cap with cherry tomatoes, mozzarella, and a sprinkle of dried oregano.
4. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
5. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

These stuffed mushrooms are a delightful combination of creamy, tangy, and savory flavors. They work wonderfully as a main dish or a side and bring a fresh, elegant Italian touch to any Sunday meal.

Gluten-Free Spinach and Ricotta Gnocchi

Soft, pillowy gnocchi made from gluten-free flour and packed with spinach and ricotta cheese create a comforting and delicious Italian dish. Finished with a light sage butter sauce, it’s a perfect gluten-free option for Sunday indulgence.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 cup ricotta cheese
• 1 cup cooked spinach, finely chopped and squeezed of excess moisture
• 1 egg, beaten
• ½ teaspoon salt
• ½ cup grated Parmesan cheese
• 4 tablespoons butter
• 6-8 fresh sage leaves

Instructions

1. In a large bowl, combine ricotta, spinach, egg, salt, Parmesan cheese, and gluten-free flour. Mix until a soft dough forms.
2. Lightly flour a surface and roll the dough into ropes about 1-inch thick. Cut into bite-sized pieces to form gnocchi.
3. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. In a skillet, melt butter over medium heat and add sage leaves. Cook until the butter turns golden brown and aromatic.
5. Toss the cooked gnocchi in the sage butter and serve immediately.

This gluten-free spinach and ricotta gnocchi are melt-in-your-mouth delicious, with the sage butter adding a rich and nutty flavor. It’s a cozy and satisfying dish that feels like a warm Italian hug on a Sunday evening.

Gluten-Free Baked Eggplant Rollatini

This gluten-free eggplant rollatini swaps pasta for thin slices of roasted eggplant rolled around a creamy ricotta filling. Topped with marinara and melted cheese, it’s a comforting and elegant Italian dish perfect for Sundays.

Ingredients

• 2 large eggplants, sliced lengthwise into ¼-inch strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon dried basil
• 1½ cups gluten-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt. Roast for 10-12 minutes, until tender and pliable.
2. In a bowl, combine ricotta, Parmesan, egg, and dried basil to form the filling.
3. Spread a thin layer of marinara sauce in a baking dish.
4. Place a spoonful of the ricotta mixture at one end of each eggplant slice, roll tightly, and arrange seam-side down in the dish. Repeat with all slices.
5. Cover the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese.
6. Bake for 20 minutes, or until bubbly and golden. Garnish with fresh parsley before serving.

These baked eggplant rollatini offer all the flavors of a classic Italian meal in a lighter, gluten-free version. The creamy filling and hearty eggplant make it a standout dish for a memorable Sunday dinner.

Gluten-Free Lemon Risotto with Shrimp

This vibrant gluten-free lemon risotto is infused with bright citrus flavors and complemented by tender shrimp. Perfect for a Sunday dinner that feels sophisticated yet is easy to make, it’s sure to impress with its creamy texture and bold flavors.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine (optional)
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• ½ cup grated Parmesan cheese
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley and lemon wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing until fragrant, about 2 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
3. Pour in white wine (if using) and stir until mostly absorbed. Gradually add warm broth, one ladleful at a time, stirring frequently until absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
4. Stir in lemon zest, lemon juice, Parmesan, and butter. Season with salt and pepper.
5. In a separate skillet, cook the shrimp over medium-high heat for 2-3 minutes per side until pink and opaque.
6. Gently fold the shrimp into the risotto. Serve with fresh parsley and lemon wedges on the side.

This lemon risotto with shrimp is a perfect balance of tangy, rich, and savory flavors. It’s a dish that brings a touch of elegance to your Sunday table while remaining gluten-free and simple to prepare.

Gluten-Free Italian Stuffed Bell Peppers

These gluten-free stuffed bell peppers are filled with a flavorful mixture of seasoned ground beef, tomatoes, and rice, then topped with melted mozzarella and baked until golden. They are a comforting and hearty Sunday meal that everyone will love.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground beef or ground turkey
• 1 cup cooked rice (use gluten-free rice)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Cook the ground beef until browned, breaking it up with a spoon. Add diced tomatoes, Italian seasoning, salt, and pepper, and stir to combine.
3. Stir in the cooked rice and cook for an additional 2-3 minutes.
4. Stuff each bell pepper with the meat and rice mixture, pressing down gently. Place the stuffed peppers in a baking dish.
5. Sprinkle the tops with shredded mozzarella and bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

These stuffed bell peppers are packed with hearty, comforting flavors and make for an easy yet impressive Sunday dinner. Gluten-free and full of rich, savory tastes, they’re perfect for a cozy meal with family or friends.

Gluten-Free Baked Ziti with Ricotta and Spinach

This gluten-free baked ziti is made with a combination of ziti pasta, creamy ricotta cheese, fresh spinach, and a robust marinara sauce, all topped with melted mozzarella. It’s the ultimate Italian comfort food, perfect for a leisurely Sunday meal.

Ingredients

• 12 oz gluten-free ziti pasta
• 2 cups gluten-free marinara sauce
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
3. In a large bowl, combine ricotta, beaten egg, Parmesan, basil, salt, and pepper. Stir in the chopped spinach.
4. Mix the cooked ziti pasta with the ricotta mixture and 1 cup of marinara sauce. Pour half of the pasta mixture into a greased baking dish, spread evenly, and top with half of the mozzarella. Repeat with the remaining pasta mixture and mozzarella.
5. Pour the remaining marinara sauce over the top and sprinkle with extra Parmesan if desired.
6. Bake for 20-25 minutes, or until the top is golden and the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This baked ziti is rich, hearty, and full of comforting flavors, making it the perfect dish for a Sunday feast. Gluten-free yet satisfying, it’s sure to be a hit at the dinner table.

Gluten-Free Chicken Piccata

A classic Italian dish reimagined for a gluten-free diet, this chicken piccata is tender chicken breast cooked in a lemony, caper-infused sauce. It’s quick, full of bright flavors, and perfect for an elegant Sunday dinner that’s simple yet impressive.

Ingredients

• 2 boneless, skinless chicken breasts, sliced in half horizontally to create 4 thin cutlets
• ½ cup gluten-free all-purpose flour
• 2 tablespoons olive oil
• 1 cup chicken broth
• ½ cup white wine (optional)
• 2 tablespoons capers, drained
• ¼ cup fresh lemon juice
• 1 tablespoon unsalted butter
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the gluten-free flour, tapping off the excess.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets for 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add chicken broth, white wine (if using), capers, and lemon juice. Stir and simmer for 2-3 minutes.
4. Stir in the butter until the sauce is slightly thickened and glossy.
5. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to warm through.
6. Garnish with fresh parsley before serving.

Chicken piccata is both simple and sophisticated, bringing the perfect balance of tangy, savory, and rich flavors. This gluten-free version ensures everyone can enjoy this Italian classic on a Sunday night.

Gluten-Free Tomato and Basil Bruschetta

This gluten-free bruschetta is a fresh, Italian starter made with gluten-free bread topped with a savory mix of diced tomatoes, basil, and garlic. It’s light, flavorful, and perfect for an appetizer or a shared dish on a Sunday afternoon.

Ingredients

• 1 loaf gluten-free baguette or crusty bread, sliced into ½-inch pieces
• 4 large ripe tomatoes, diced
• 2 cloves garlic, minced
• ¼ cup fresh basil, chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• Extra basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and lightly toast for 5-7 minutes or until golden brown.
2. In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Stir until well mixed.
3. Spoon the tomato mixture onto the toasted bread slices. Serve immediately, garnished with extra basil leaves.

This gluten-free tomato and basil bruschetta is fresh, full of flavor, and perfect as a light Sunday appetizer. It brings the taste of Italy to your table with every bite.

Gluten-Free Polenta with Mushroom Ragu

Creamy polenta topped with a savory mushroom ragu makes for an excellent gluten-free Sunday dish that is warm and satisfying. The earthy flavors of the mushrooms blend beautifully with the creamy polenta for a comforting meal.

Ingredients

• 1 cup polenta (gluten-free)
• 4 cups water
• 2 tablespoons butter
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 pound mixed mushrooms, sliced (e.g., cremini, shiitake, button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari for a gluten-free option
• ½ cup vegetable broth
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley and grated Parmesan for garnish

Instructions

1. Bring water to a boil in a large pot. Add the polenta and salt, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes or until thick and creamy. Stir in butter and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and mushrooms, cooking for 5-7 minutes or until mushrooms are golden brown.
3. Stir in soy sauce, vegetable broth, and thyme. Simmer for an additional 5 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Serve the mushroom ragu over the polenta, garnished with fresh parsley and grated Parmesan.

This gluten-free polenta with mushroom ragu is a hearty, earthy, and rich dish perfect for a Sunday that feels special without requiring hours in the kitchen. The creamy polenta complements the savory, umami-filled mushroom sauce perfectly.

Note: More recipes​ are coming soon!