35+ Irresistible Sunday Gluten-Free Italian Recipes for Family Feast

Sundays are meant for family, relaxation, and food that brings everyone together.

For those who follow a gluten-free diet, finding dishes that don’t compromise on taste can sometimes feel like a challenge.

But what if you could have your Sunday feast filled with delicious, Italian-inspired dishes that everyone will love?

Imagine indulging in creamy risottos, hearty baked pasta, delicate chicken piccata, and even gluten-free desserts without missing a beat.

The good news is, you can.

This collection of over 35 gluten-free Italian recipes is designed to make your Sunday meals memorable.

Whether you’re planning a cozy family dinner, a casual brunch, or a special holiday celebration, these recipes offer something for everyone.

With the perfect mix of rich flavors, hearty textures, and comforting ingredients, these dishes will transport you straight to the heart of Italy—without the gluten.

35+ Irresistible Sunday Gluten-Free Italian Recipes for Family Feast

From classic Italian pasta dishes like gluten-free baked ziti and spaghetti with meatballs to light, refreshing meals like gluten-free lemon risotto and tomato basil soup, your Sundays will be full of culinary delight with these recipes.

Each dish has been thoughtfully crafted to provide the same rich, authentic flavors that Italian cuisine is known for, but tailored to be gluten-free so that everyone at your table can enjoy.

With 35+ recipes to choose from, you’ll never run out of ideas for a Sunday meal that’s satisfying, delicious, and nourishing.

So, gather your ingredients, invite the family over, and prepare for a Sunday feast that celebrates great food and even greater company. Buon appetito!

Gluten-Free Italian Margherita Pizza

This gluten-free Italian Margherita pizza brings the flavors of Italy to your table with a crispy crust, fresh basil, and juicy tomatoes. It’s a simple yet elegant dish, perfect for a Sunday family dinner. The gluten-free crust is light and chewy, complementing the classic toppings without compromising on flavor.

Ingredients:

• For the crust:
  • 2 cups gluten-free all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp sugar
  • 3/4 cup warm water
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the toppings:
  • 1 cup marinara sauce
  • 2 cups fresh mozzarella, sliced
  • 2-3 fresh tomatoes, sliced
  • Fresh basil leaves
  • Olive oil for drizzling

Instructions:

1. In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine gluten-free flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 3-4 minutes until smooth. Cover and let it rest for 30 minutes.
4. Preheat the oven to 475°F (245°C). Roll out the dough into a circle and place it on a baking sheet or pizza stone.
5. Spread marinara sauce evenly over the crust. Arrange mozzarella and tomato slices on top.
6. Bake for 12-15 minutes or until the cheese melts and the crust is golden brown.
7. Top with fresh basil leaves and drizzle with olive oil before serving.

This pizza delivers all the satisfaction of a traditional Italian dish with a gluten-free twist. The homemade crust is crisp yet tender, and the fresh, simple toppings highlight authentic flavors. It’s a surefire way to enjoy an Italian classic without gluten concerns.

Gluten-Free Italian Gnocchi with Pesto

This gluten-free gnocchi recipe is light, pillowy, and pairs beautifully with a vibrant basil pesto. Made with simple ingredients, this dish is perfect for Sunday lunch or dinner and carries the rustic charm of Italian cuisine.

Ingredients:

• For the gnocchi:
  • 1 lb (450 g) gluten-free potato flour
  • 2 medium potatoes, boiled and mashed
  • 1 egg
  • 1/2 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:

1. Combine mashed potatoes, gluten-free flour, egg, and salt in a large bowl. Mix until a soft dough forms.
2. Roll the dough into thin logs on a floured surface and cut into 1-inch pieces. Press lightly with a fork for texture.
3. Boil a pot of salted water and cook the gnocchi in batches. They are done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
4. In a blender, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth.
5. Toss the cooked gnocchi in the pesto and serve warm.

This dish combines the soft, comforting texture of homemade gnocchi with the bold, herbaceous flavor of fresh pesto. It’s a heartwarming meal that feels indulgent yet wholesome, perfect for sharing.

Gluten-Free Eggplant Parmesan

This gluten-free eggplant parmesan is a hearty Italian classic featuring crispy baked eggplant slices layered with marinara sauce and melted cheese. It’s a satisfying option for a Sunday meal, offering bold flavors without the gluten.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups gluten-free breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 eggs, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix breadcrumbs, Parmesan, oregano, and garlic powder in a shallow dish. Dip eggplant slices in beaten eggs, then coat with the breadcrumb mixture.
3. Arrange the slices on the baking sheet and spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
4. Spread a thin layer of marinara sauce in a baking dish. Add a layer of eggplant slices, marinara sauce, and mozzarella. Repeat layers until all ingredients are used.
5. Bake for 20-25 minutes until bubbly and the cheese is melted.

This gluten-free eggplant parmesan is rich, cheesy, and incredibly satisfying. It’s a crowd-pleaser that balances a crispy coating with tender eggplant and layers of bold Italian flavors, making it a delightful centerpiece for any Sunday feast.

Gluten-Free Italian Risotto Milanese

This creamy and aromatic risotto Milanese is a gluten-free version of the classic Italian dish. Made with saffron and Parmesan cheese, it’s a luxurious option for a Sunday dinner that impresses both in taste and presentation.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (gluten-free)
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/4 tsp saffron threads
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm. Add saffron threads to infuse the broth with color and flavor.
2. In a large skillet, heat olive oil and sauté the onion until translucent.
3. Add Arborio rice and stir to coat with the oil. Cook for 1-2 minutes.
4. Deglaze with white wine, if using, and cook until evaporated.
5. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue for 18-20 minutes until the rice is tender and creamy.
6. Stir in Parmesan cheese, season with salt and pepper, and serve hot.

This risotto is velvety, rich, and subtly flavored with saffron, making it a comforting and elegant gluten-free choice for a Sunday meal. Its creamy texture pairs wonderfully with grilled vegetables or roasted chicken.

Gluten-Free Italian Caprese Stuffed Chicken

Caprese stuffed chicken is a delightful gluten-free Italian dish combining tender chicken breasts with a filling of mozzarella, tomatoes, and basil. It’s a flavorful and satisfying recipe perfect for an indulgent yet healthy Sunday dinner.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 8 fresh basil leaves
• 4 slices fresh mozzarella
• 2 medium tomatoes, sliced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast without slicing through completely.
3. Stuff each pocket with basil leaves, a slice of mozzarella, and a couple of tomato slices. Secure with toothpicks.
4. Season the chicken with Italian seasoning, salt, and pepper.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden.
6. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
7. Drizzle with balsamic glaze before serving.

The combination of melty mozzarella, sweet tomatoes, and fresh basil inside tender chicken makes this dish a standout gluten-free option. It’s flavorful, easy to prepare, and perfect for a special Sunday gathering.

Gluten-Free Italian Polenta Lasagna

This gluten-free polenta lasagna layers creamy polenta, rich marinara sauce, and gooey cheese for a unique twist on traditional lasagna. It’s a comforting and hearty Sunday dish that’s both gluten-free and vegetarian-friendly.

Ingredients:

• 2 cups gluten-free cornmeal (polenta)
• 6 cups water or vegetable broth
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Bring water or broth to a boil in a large saucepan. Slowly whisk in the polenta and cook over low heat, stirring frequently, for 20-25 minutes until thickened.
2. Pour the polenta into a greased baking dish and spread evenly. Allow it to set for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Spread half the marinara sauce over the polenta. Layer with half the mozzarella and Parmesan. Repeat with the remaining polenta, sauce, and cheeses. Sprinkle dried oregano on top.
5. Bake for 25-30 minutes until bubbly and golden. Allow to cool slightly before slicing.

This polenta lasagna is creamy, cheesy, and packed with Italian flavors. It’s an excellent gluten-free alternative to traditional lasagna, offering a satisfying and hearty meal that’s ideal for Sunday comfort food.

Gluten-Free Italian Mushroom Risotto

This gluten-free mushroom risotto is rich, creamy, and packed with the earthy flavors of fresh mushrooms and aromatic herbs. It’s a luxurious dish that elevates any Sunday meal with its deep flavors and velvety texture.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth (gluten-free)
• 1 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups fresh mushrooms, sliced (such as cremini or shiitake)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep warm.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the onions and sauté until translucent.
3. Add the garlic and mushrooms and cook for 5-7 minutes until the mushrooms are tender and golden.
4. Stir in the Arborio rice and cook for 1-2 minutes to coat with the oil.
5. Pour in the wine and cook until mostly evaporated.
6. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is tender and creamy (about 18-20 minutes).
7. Stir in the Parmesan cheese and season with salt and pepper. Garnish with fresh parsley before serving.

This mushroom risotto is perfect for a Sunday feast, bringing the rich, earthy taste of mushrooms together with the creamy texture of Arborio rice. The addition of Parmesan and parsley finishes the dish with a burst of flavor that makes it feel special and satisfying.

Gluten-Free Italian Stuffed Bell Peppers

These gluten-free Italian stuffed bell peppers are vibrant, hearty, and full of Italian-inspired flavors. Filled with a mix of ground turkey or beef, tomatoes, and Italian herbs, they are an easy yet elegant Sunday dish.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 lb (450 g) ground turkey or lean beef
• 1 cup cooked quinoa or rice
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground turkey or beef until browned. Drain excess fat.
3. Stir in the marinara sauce, cooked quinoa or rice, oregano, basil, garlic powder, salt, and pepper. Cook for 2-3 minutes until well combined.
4. Place the halved bell peppers in a baking dish and fill each with the meat and rice mixture.
5. Top each pepper with shredded mozzarella and a sprinkle of Parmesan.
6. Bake for 25-30 minutes until the peppers are tender and the cheese is melted and golden.
7. Garnish with fresh basil before serving.

These stuffed bell peppers are a perfect combination of hearty, savory, and slightly sweet flavors. They make for an impressive and satisfying Sunday meal that’s easy to prepare and sure to be loved by the whole family.

Gluten-Free Italian Zucchini Lasagna

This gluten-free zucchini lasagna swaps traditional pasta sheets for thinly sliced zucchini, creating a light yet indulgent dish. Layers of seasoned ricotta, marinara sauce, and mozzarella make this lasagna a perfect Sunday meal that’s full of Italian comfort.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin strips
• 2 cups marinara sauce
• 1 lb (450 g) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the zucchini slices on a paper towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry.
3. In a mixing bowl, combine ricotta, egg, Parmesan, oregano, basil, salt, and pepper.
4. Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Layer zucchini slices over the sauce, followed by a layer of ricotta mixture, marinara sauce, and mozzarella. Repeat the layers until all ingredients are used, ending with a layer of mozzarella.
5. Bake for 30-35 minutes or until the cheese is melted and bubbly.
6. Let cool for a few minutes and garnish with fresh basil before serving.

This gluten-free zucchini lasagna is a wonderful twist on a classic, offering a healthier alternative while still delivering that familiar, satisfying comfort. It’s a fantastic way to incorporate more vegetables and enjoy the flavors of Italy on a Sunday.

Gluten-Free Italian Eggplant Parmesan

A classic Italian dish, eggplant Parmesan is made gluten-free with crispy, baked eggplant slices, marinara sauce, and melted mozzarella. This is a hearty, satisfying meal perfect for a Sunday dinner.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups gluten-free breadcrumbs
• 2 eggs, beaten
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet lined with paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
3. Set up a breading station: Place the gluten-free breadcrumbs in one shallow dish and beaten eggs in another. Dip each eggplant slice in the egg, then coat with breadcrumbs, pressing gently to adhere.
4. Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a 9×13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer eggplant slices, more marinara sauce, mozzarella, and Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
6. Bake for 25-30 minutes or until the top is golden and bubbly. Let cool for 5 minutes and garnish with fresh basil before serving.

This gluten-free eggplant Parmesan is rich in flavor, with crispy, well-seasoned eggplant slices and layers of gooey cheese. It’s perfect for a Sunday feast and sure to be a crowd-pleaser.

Gluten-Free Italian Lemon Risotto

A light, refreshing twist on traditional risotto, this gluten-free lemon risotto is zesty and aromatic, with a creamy texture that makes it a perfect main course or side dish for a Sunday meal.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (gluten-free)
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 lemons (zest and juice)
• 1/4 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the broth in a saucepan and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent.
3. Stir in the Arborio rice and cook for 1-2 minutes to coat the rice with oil.
4. Pour in the white wine and cook until mostly evaporated.
5. Gradually add the warm broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue until the rice is cooked through and creamy, about 18-20 minutes.
6. Stir in the grated Parmesan, lemon zest, lemon juice, and heavy cream. Season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh parsley.

This lemon risotto is a delightful combination of creamy texture and bright citrus flavor, making it an elegant and refreshing Sunday dish that pairs beautifully with seafood or a simple green salad.

Gluten-Free Italian Baked Ziti

This gluten-free baked ziti is packed with layers of pasta, rich marinara sauce, and melty cheese, creating a comforting and hearty dish perfect for a Sunday family meal.

Ingredients:

• 1 lb gluten-free ziti pasta
• 2 cups marinara sauce
• 1 lb ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper.
4. In a large bowl, mix the cooked pasta with marinara sauce and half of the mozzarella.
5. Spread a layer of the pasta mixture in a 9×13-inch baking dish. Add dollops of the ricotta mixture and top with more pasta. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. Bake for 25-30 minutes, or until the top is golden and the cheese is melted and bubbly.
7. Let cool for 5 minutes and garnish with fresh parsley before serving.

This gluten-free baked ziti is an Italian comfort food classic that’s perfect for a cozy Sunday dinner. The blend of rich marinara, creamy ricotta, and melted mozzarella ensures a flavorful and satisfying dish for all to enjoy.

Gluten-Free Italian Chicken Piccata

This gluten-free chicken piccata brings the classic flavors of Italy to your Sunday dinner table. With tender chicken breasts, a bright lemon sauce, and capers, it’s a dish that balances rich and tangy flavors perfectly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup gluten-free all-purpose flour
• 2 tbsp olive oil
• 1/2 cup white wine (optional)
• 1 cup chicken broth (gluten-free)
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Lemon slices for garnish

Instructions:

1. Preheat the oven to 200°F (95°C) to keep the chicken warm.
2. Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. Season with salt and black pepper, then dredge in gluten-free flour, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm in the oven.
4. In the same skillet, add the white wine (if using) and scrape up any browned bits. Add the chicken broth, lemon juice, and capers. Simmer for 2-3 minutes to reduce slightly.
5. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to allow the flavors to meld.
6. Transfer the chicken to serving plates, pour the sauce over it, and garnish with fresh parsley and lemon slices.

This chicken piccata is light, flavorful, and perfect for a Sunday meal that feels special. The combination of tangy lemon, savory capers, and tender chicken is sure to impress your family and friends.

Gluten-Free Italian Tomato and Basil Soup

This gluten-free tomato and basil soup is a warm, comforting dish perfect for a Sunday lunch or starter. Packed with the flavors of fresh tomatoes, garlic, and basil, it’s a simple yet sophisticated Italian classic.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 (14-ounce) cans of crushed tomatoes (ensure gluten-free)
• 4 cups vegetable or chicken broth (gluten-free)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh basil leaves for garnish
• Croutons or gluten-free bread for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute.
3. Add the crushed tomatoes, broth, oregano, and dried basil. Season with salt and black pepper to taste. Simmer for 20-25 minutes to let the flavors blend.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender and blend until smooth.
5. Stir in the heavy cream (if using) and cook for an additional 2 minutes.
6. Serve hot, garnished with fresh basil and croutons or gluten-free bread on the side.

This tomato and basil soup is a true Italian comfort food, ideal for a relaxed Sunday meal. The rich tomato flavor, balanced with a touch of creaminess, provides a satisfying, heartwarming experience.

Gluten-Free Italian Spinach and Ricotta Stuffed Shells

These gluten-free stuffed shells are filled with creamy ricotta and spinach, smothered in marinara sauce, and baked to perfection. They’re perfect for a Sunday dinner that feels like a special occasion.

Ingredients:

• 1 box gluten-free jumbo pasta shells
• 2 cups ricotta cheese
• 1 egg
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, cooked spinach, Parmesan cheese, oregano, garlic powder, salt, and pepper.
4. Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Fill each pasta shell with the ricotta mixture and place in the baking dish, open side up. Pour the remaining marinara sauce over the shells and top with shredded mozzarella.
6. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
7. Let cool for a few minutes, then garnish with fresh basil before serving.

These gluten-free spinach and ricotta stuffed shells are a perfect blend of creamy, cheesy filling and savory tomato sauce, making them a satisfying and impressive dish for a Sunday meal.

Note: More recipes​ are coming soon!