Gluten Free Pasta Dishes to Satisfy Your Cravings

Various Gluten-Free Pasta Dishes that Support Your Healthy Needs

Piccolino Woodfired Pizza & Homemade Pasta is an Italian restaurant that offers a range of gluten free pasta dishes that are tasty and satisfying. You can enjoy authentic and fresh Italian cuisine without worrying about gluten. You can choose from different sauces, such as tomato, cheese, or arrabbiata, and different types of gluten free pasta, such as spaghetti or gnocchi.

Piccolino combines the tradition of Italian cooking with the innovation of gluten free ingredients, creating dishes that delight your palate and your health. If you love pasta but want to avoid gluten, Piccolino is your place.

Gluten Free Pasta Dishes

Come and explore the world of gluten free pasta, where every dish is a celebration of flavor and quality.

Gluten Free Potato Gnocchi Traditional Bolognese

Making gluten-free Potato Gnocchi with Traditional Bolognese sauce is a delicious alternative for those with gluten sensitivities. Here's a simple recipe:

Ingredients:

For Potato Gnocchi:

2 large potatoes (about 2 cups mashed)
1 large egg
1 1/2 cups gluten-free all-purpose flour
Salt, to taste

For Bolognese Sauce:

1 lb ground beef or a mix of beef and pork
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 can (14 oz) crushed tomatoes
1/2 cup red wine (optional)
1/2 cup beef or vegetable broth
Salt and pepper, to taste
Olive oil for cooking
Fresh basil and grated Parmesan for garnish

Instructions:

For Potato Gnocchi:

Boil the potatoes until tender. Peel and mash them in a large bowl.
Allow the mashed potatoes to cool slightly before adding the egg and a pinch of salt.
Gradually mix in the gluten-free flour until you get a dough-like consistency.
Divide the dough into small portions and roll each piece into a rope-like shape on a floured surface.
Cut the ropes into bite-sized pieces and press each piece gently with a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.

For Bolognese Sauce:

In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
Add the ground meat and cook until browned. Drain excess fat if needed.
Pour in the crushed tomatoes, red wine (if using), and beef or vegetable broth—season with salt and pepper to taste.
Simmer the sauce for at least 30 minutes to allow flavors to meld. Add more broth if needed.
Serve the Bolognese sauce over the cooked gluten-free potato gnocchi.
Garnish with fresh basil and grated Parmesan before serving.

potato gnocchi traditional bolognese — Gluten Free Potato Gnocchi Traditional Bolognese

Gluten Free Potato Gnocchi Amatriciana

Here's a recipe for Gluten-Free Potato Gnocchi Amatriciana

Ingredients:

For Gluten-Free Potato Gnocchi:

2 large potatoes (about 2 cups mashed)
1 large egg
1 1/2 cups gluten-free all-purpose flour
Salt, to taste

For Amatriciana Sauce:

1/2 cup chopped pancetta or bacon
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) tomato purée
1-2 teaspoons red chili, chopped (adjust to taste)
Salt and black pepper, to taste
Olive oil for sautéing
Parmesan shavings for garnish

Instructions:

For Gluten-Free Potato Gnocchi:

Peel and boil the potatoes until soft. Mash them in a large bowl.
Let the mashed potatoes cool down before adding the egg and a pinch of salt.
Slowly add the gluten-free flour and mix well until you have a dough-like texture.
Cut the dough into small pieces and roll each into a long, thin shape on a floured surface.
Cut the long shapes into small pieces and make ridges on each piece by pressing lightly with a fork.
Cook the gnocchi in a large pot of boiling salted water. When they float to the top, remove them with a slotted spoon and set them aside.

For Amatriciana Sauce:

Heat some olive oil in a large skillet over medium heat. Add the chopped pancetta and cook until it turns golden and crisp.
Add the onion and garlic to the same skillet and cook until the onion is soft.
Stir in the tomato purée and red chili. Season with salt and black pepper to your liking. Let it simmer for 15-20 minutes until the sauce is thick and rich.
Add the cooked gluten-free potato gnocchi to the skillet and toss gently to coat them with the sauce.
Dish out the Gluten-Free Potato Gnocchi Amatriciana into individual plates or bowls.
Sprinkle some Parmesan shavings on top before serving.

Gluten Free Potato Gnocchi Pulled Duck Ragu

Here's a recipe for Gluten-Free Potato Gnocchi with Pulled Duck Ragu:

Ingredients:

For Gluten-Free Potato Gnocchi:

2 large potatoes (about 2 cups mashed)
1 large egg
1 1/2 cups gluten-free all-purpose flour
Salt, to taste

For Pulled Duck Ragu:

2 duck legs
1 can (14 oz) Napoli sauce
2 cloves garlic, minced
Fresh rosemary, a few sprigs
Salt and black pepper, to taste
Olive oil for cooking
Shaved Parmesan for garnish

Instructions:

For Gluten-Free Potato Gnocchi:

Boil the potatoes until tender. Peel and mash them in a large bowl.
Allow the mashed potatoes to cool slightly before adding the egg and a pinch of salt.
Gradually mix in the gluten-free flour until you get a dough-like consistency.
Divide the dough into small portions and roll each piece into a rope-like shape on a floured surface.
Cut the ropes into bite-sized pieces and press each piece gently with a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.

For Pulled Duck Ragu:

Preheat the oven to 325°F (163°C).
Season duck legs with salt and black pepper.
Heat olive oil over medium-high heat in an oven-safe pan. Brown the duck legs on both sides.
Add minced garlic and sauté until fragrant.
Pour in Napoli sauce and add fresh rosemary sprigs.
Cover the pan and transfer it to the preheated oven. Slow-cook for about 2-2.5 hours or until the duck is tender and quickly pulls apart.
Once the duck is cooked, shred the meat using two forks, discarding bones and excess fat.

Assembling the Dish:

Toss the cooked gluten-free potato gnocchi into the pulled duck ragu.
Gently combine until the gnocchi are coated in the rich sauce.
Serve the Gluten-Free Potato Gnocchi with Pulled Duck Ragu in individual plates or bowls.
Garnish with shaved Parmesan before serving.

Gluten Free Potato Gnocchi Wild Boar Ragu

Here's the recipe for gluten free Potato Cnocchi with Wild Boar Ragu

Ingredients:

For Gluten-Free Potato Gnocchi:

2 large potatoes (about 2 cups mashed)
1 large egg
1 1/2 cups gluten-free all-purpose flour
Salt, to taste

For Wild Boar Ragu:

1 lb wild boar meat, cut into cubes (or substitute with other game meat)
1 cup red wine (for marinating)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) tomato sauce
1 sprig of rosemary, finely chopped
Salt and black pepper, to taste
Parmesan shavings for garnish

Instructions:

For Gluten-Free Potato Gnocchi:

Peel and boil the potatoes until soft. Mash them in a large bowl.
Let the mashed potatoes cool down before adding the egg and a pinch of salt.
Slowly add the gluten-free flour and mix well until you have a dough-like texture.
Cut the dough into small pieces and roll each into a long, thin shape on a floured surface.
Cut the long shapes into small pieces and make ridges on each piece by pressing lightly with a fork.
Cook the gnocchi in a large pot of boiling salted water. When they float to the top, remove them with a slotted spoon and set them aside.

For Wild Boar Ragu:

Put the wild boar meat in a bowl and cover it with red wine. Refrigerate for 48 hours to marinate.
After marinating, drain the meat and dry it with paper towels.
Heat some olive oil in a large pan over medium-high heat. Add the wild boar meat and cook until it is browned on all sides.
Add the onion and garlic to the same pan and cook until the onion is soft.
Stir in the tomato sauce and rosemary. Season with salt and black pepper to your liking. Let it simmer for 1-2 hours until the sauce is thick and rich and the meat is tender.

Assembling the Dish:

Add the cooked gluten-free potato gnocchi to the wild boar ragu.
Toss gently to coat them with the sauce.
Dish out the Gluten-Free Potato Gnocchi with Wild Boar Ragu into individual plates or bowls.
Sprinkle some Parmesan shavings on top before serving.

Gluten Free Potato Gnocchi Fresh Seafood

Here's a recipe for Gluten-Free Potato Gnocchi with Fresh Seafood:

Ingredients:

For Gluten-Free Potato Gnocchi:

2 large potatoes (about 2 cups mashed)
1 1/2 cups gluten-free all-purpose flour
1 large egg
Salt, to taste

For Fresh Seafood Sauce:

1 lb mixed fresh seafood (e.g., shrimp, mussels, calamari)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup fresh tomatoes, diced
1/2 cup white wine
1 teaspoon red chili flakes (adjust to taste)
Fresh parsley, chopped
Salt and black pepper, to taste
Lemon wedges for serving

Instructions:

For Gluten-Free Potato Gnocchi:

Boil the potatoes until tender. Peel and mash them in a large bowl.
Allow the mashed potatoes to cool slightly before adding the egg and a pinch of salt.
Gradually mix in the gluten-free flour until you get a dough-like consistency.
Divide the dough into small portions and roll each portion into a rope-like shape on a floured surface.
Cut the ropes into bite-sized pieces and press each piece gently with a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.

For Fresh Seafood Sauce:

Heat olive oil over medium heat in a large skillet. Add minced garlic and sauté until fragrant.
Add the mixed fresh seafood to the skillet and cook until just opaque.
Pour in white wine and diced fresh tomatoes. Allow it to simmer for a few minutes.
Season the sauce with red chili flakes, salt, and black pepper. Adjust according to taste.
Toss the cooked gluten-free potato gnocchi into the fresh seafood sauce.
Gently combine until the gnocchi are coated in the seafood-infused sauce.
Sprinkle chopped fresh parsley over the dish.

Assembling the Dish:

Serve the Gluten-Free Potato Gnocchi with Fresh Seafood on individual plates.
Garnish with additional fresh parsley and serve with lemon wedges on the side.

Gluten Free Ricotta Gnocchi Traditional Bolognese

To make gluten-free ricotta gnocchi with traditional bolognese sauce, you will need the following ingredients:

For the gnocchi:

2 cups of mashed potatoes
1 1/2 cups of gluten-free all-purpose flour
1 cup of whole milk ricotta cheese
1 egg
1/4 cup of grated parmesan cheese
Salt and black pepper, to taste

For the bolognese sauce:

1/4 cup of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1/2 pound of ground veal
1/2 pound of ground beef
1 can (14 oz) of puréed tomatoes
1/4 cup of red wine (optional)
Salt, black pepper, and seasonal herbs to taste
Shaved parmesan cheese for garnish

Instructions:

For the gnocchi:

Combine the mashed potatoes, ricotta cheese, egg, and parmesan cheese in a large bowl. Season with salt and pepper and mix well.
Gradually add the gluten-free flour, a few tablespoons at a time, until a soft and slightly sticky dough forms.
On a lightly floured surface, divide the dough into small pieces and roll each piece into a long, thin rope about 3/4 inch thick.
Cut the ropes into small pieces, about 3/4 inch long, and press each piece with a fork to create ridges.
Cook the gnocchi in batches in a large pot of boiling salted water until they float to the surface, about 2 to 3 minutes. Drain and set aside.

For the bolognese sauce:

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until soft, about 10 minutes.
Add the ground veal and beef and cook, breaking it up with a wooden spoon, until browned, about 15 minutes.
Stir in the puréed tomatoes and wine (if using), and season with salt, pepper, and herbs. Bring to a boil, then reduce the heat and simmer, uncovered, until the sauce is thick and rich about 20 to 30 minutes.
Serve the gnocchi topped with the bolognese sauce and shaved parmesan cheese. Enjoy!

Gluten Free Ricotta Gnocchi Amatriciana

Here's a recipe for Gluten-Free Ricotta Gnocchi with Amatriciana Sauce:

Ingredients:

For Gluten-Free Ricotta Gnocchi:

1 cup gluten-free flour
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
Salt, to taste
Nutmeg, a pinch (optional)

For Amatriciana Sauce:

1/2 cup diced pancetta or bacon
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) puréed tomatoes
1-2 teaspoons chopped red chili (adjust to taste)
Salt and black pepper, to taste
Olive oil for sautéing
Shaved Parmesan for garnish

Instructions:

For Gluten-Free Ricotta Gnocchi:

In a large bowl, combine gluten-free flour, ricotta cheese, grated Parmesan, egg, salt, and nutmeg (if using). Mix until a dough forms.
Divide the dough into smaller portions and roll each portion into a rope-like shape on a floured surface.
Cut the ropes into bite-sized pieces and press each piece gently with a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.

For Amatriciana Sauce:

In a large skillet, heat olive oil over medium heat. Add diced pancetta and sauté until it becomes golden and crispy.
Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
Pour in puréed tomatoes and add chopped red chili—season with salt and black pepper to taste. Simmer for about 15-20 minutes, allowing the flavors to meld.

Assembling the Dish:

Toss the cooked gluten-free ricotta gnocchi into the Amatriciana sauce.
Gently combine until the gnocchi are coated in the rich sauce.
Serve the Gluten-Free Ricotta Gnocchi with Amatriciana Sauce in individual plates or bowls.
Garnish with shaved Parmesan before serving.

Gluten Free Ricotta Gnocchi Pulled Duck Ragu

To make gluten free ricotta gnocchi pulled duck ragu, you will need the following ingredients and steps:

Ingredients for the gnocchi:

1 cup ricotta cheese (drained, if too wet)
1 cup gluten free flour (plus extra for dusting)
1/4 teaspoon salt
Optional: a pinch of nutmeg for added flavor

Ingredients for the ragu:

2 duck legs
2 cups Napoli (tomato) sauce
2 sprigs of fresh rosemary
Olive oil for cooking
Salt and black pepper, to taste
Red wine
1 carrot, onion, celery finally chopped

Ingredients for garnish:

Shaved Parmesan cheese
Fresh parsley, chopped

Steps for the gnocchi:

Mix ricotta, flour, salt, and nutmeg in a large bowl until the dough comes together. Be careful not to overwork the dough; it should be soft and slightly sticky.
Divide the dough into smaller portions. Roll each portion into a long, thin rope on a lightly floured surface. Cut the rope into bite-sized pieces and press each with a fork to create the classic gnocchi shape.
Cook the gnocchi in batches in a large pot of boiling salted water until they rise to the surface, about 2-3 minutes. Drain and set aside.

Steps for the ragu:

Preheat oven to 150°C. Heat a medium-sized casserole dish over medium heat, then add duck skin-side down and fry until browned and fat renders. This may take up to 5 minutes. Turn the legs over and fry them until browned for another 3 minutes, then take them out of the pot.
Add carrot, onion, celery, and rosemary to the same pot, and sauté until vegetables are tender. Add tomato paste and cook until color deepens. Deglaze the pan with wine and stir until thickened. Add the Napoli sauce and bring to a boil. Season to taste, add the duck, cover with a lid or foil, and braise in the oven until meat falls from the bone. This should take anywhere from 1.5 to 2 hours.
Uncover, rest for around 15 minutes, then remove duck legs and, when cool enough to handle, remove meat from bones in chunks and stir into the sauce. Discard the rosemary sprigs.

To serve, gently mix the gnocchi with the ragu. Place in bowls and sprinkle with shaved Parmesan cheese and fresh parsley. Enjoy your gluten-free ricotta gnocchi pulled duck ragu!

Gluten Free Ricotta Gnocchi Wild Boar Ragu

Here's a recipe for Gluten-Free Ricotta Gnocchi with 48-Hour Marinated Wild Boar Ragu:

Gluten-Free Ricotta Gnocchi:

Ingredients:

2 cups gluten-free ricotta cheese
1 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups gluten-free all-purpose flour (plus extra for dusting)

Instructions:

Mix the ricotta cheese, Parmesan, eggs, salt, and pepper in a large bowl until well combined.
Gradually add the gluten-free all-purpose flour, stirring continuously, until a soft dough forms.
Dust a clean surface with extra gluten-free flour. Roll portions of the dough into long ropes about 1/2 inch in diameter.
Cut the ropes into bite-sized pieces and use a fork to create ridges on each piece.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, removing them with a slotted spoon once they float to the surface.

48-Hour Marinated Wild Boar Ragu:

Ingredients:

1 lb wild boar, marinated for 48 hours (see below)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 cup red wine
1 can (14 oz) crushed tomatoes
2 sprigs fresh rosemary
Salt and pepper to taste
Shaved Parmesan for garnish

Marinade:

1 cup red wine
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Instructions:

In a bowl, combine the wild boar with the marinade ingredients. Cover and refrigerate for 48 hours.
Heat olive oil in a large pot over medium heat. Add the marinated wild boar and brown on all sides.
Add chopped onions and garlic, cooking until softened.
Pour in red wine, scraping the bottom of the pot to deglaze.
Stir in crushed tomatoes and add rosemary—season with salt and pepper. Simmer for at least 2 hours until the wild boar is tender, and the flavors meld.
Serve the ragu over the cooked gluten-free ricotta gnocchi.
Garnish with shaved Parmesan, and enjoy your Gluten-Free Ricotta Gnocchi with 48-hour Marinated Wild Boar Ragu!

Gluten Free Ricotta Gnocchi Fresh Seafood

Here's a recipe for Gluten-Free Ricotta Gnocchi with Fresh Seafood:

Gluten-Free Ricotta Gnocchi:

Ingredients:

2 cups gluten-free ricotta cheese
1 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups gluten-free all-purpose flour (plus extra for dusting)

Instructions:

In a large bowl, mix the ricotta cheese, Parmesan, eggs, salt, and pepper until well combined.
Gradually add the gluten-free all-purpose flour, stirring continuously, until a soft dough forms.
Dust a clean surface with extra gluten-free flour. Take portions of the dough and roll them into long ropes, about 1/2 inch in diameter.
Cut the ropes into bite-sized pieces and use a fork to create ridges on each piece.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches, removing them with a slotted spoon once they float to the surface.

Fresh Seafood in Tomato and White Wine Sauce:

Ingredients:

1 lb locally sourced fresh seafood (shrimp, scallops, or a mix)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup white wine
1 teaspoon red chili flakes (adjust to taste)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions:

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the fresh seafood to the skillet, cooking until just opaque and cooked through.
Stir in cherry tomatoes, white wine, and red chili flakes. Simmer for a few minutes until the tomatoes soften, and the sauce thickens slightly.
Season with salt and pepper to taste.
Toss the cooked gluten-free ricotta gnocchi into the seafood and sauce mixture, ensuring they are well-coated.
Serve the dish hot, garnished with fresh chopped parsley.

Gluten Free Spaghetti Traditional Bolognese

To make gluten free spaghetti traditional bolognese, you will need the following ingredients and steps:

Ingredients for the spaghetti:

500 g gluten free spaghetti
Water and salt for cooking

Ingredients for the bolognese sauce:

250 g ground veal
250 g ground beef
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and grated
2 cups pureed tomatoes
1/4 cup red wine (optional)
2 tsp dried oregano
2 tsp dried basil
Salt and pepper, to taste
Seasonal herbs, such as parsley or thyme, for garnish
Shaved parmesan cheese, for serving

Steps for the spaghetti:

Bring a large pot of salted water to a boil. Add the gluten free spaghetti and cook according to the package directions, stirring occasionally, until al dente. Drain and return to the pot.

Steps for the bolognese sauce:

Over medium-high heat, cook the ground veal and beef in a large skillet, breaking it up with a wooden spoon, until browned and cooked through. Drain the excess fat and transfer the meat to a bowl. Set aside.
In the same skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until soft and fragrant, about 10 minutes. Add the carrot and cook for another 5 minutes, until tender.
Add the pureed tomatoes, wine (if using), oregano, basil, salt, and pepper, and bring to a boil. Reduce the heat and simmer until the sauce is thickened about 20 minutes. Stir in the cooked meat and season to taste.

To serve, divide the spaghetti among four plates and spoon the bolognese sauce over the top. Sprinkle with shaved parmesan cheese and fresh seasonal herbs. Enjoy your gluten-free spaghetti traditional bolognese!

Gluten Free Spaghetti Amatriciana

Here's a recipe for Gluten-Free Spaghetti Amatriciana:

Gluten-Free Spaghetti:

Ingredients:

8 ounces gluten-free spaghetti
Salt for boiling water

Instructions:

Bring a large pot of salted water to a boil.
Cook the gluten-free spaghetti according to the package instructions until al dente.
Drain the spaghetti and set aside.

Amatriciana Sauce:

Ingredients:

1/2 lb pancetta, diced
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) puréed tomatoes
1 teaspoon chopped red chili (adjust to taste)
Salt and black pepper to taste
Shaved Parmesan for garnish

Instructions:

In a large skillet, heat olive oil over medium heat. Add diced pancetta and sauté until golden and crispy.
Add chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in the puréed tomatoes and chopped red chili. Simmer for about 15-20 minutes, allowing the sauce to thicken.
Season the sauce with salt and black pepper to taste.
Toss the cooked gluten-free spaghetti into the sauce, ensuring it is well-coated.
Serve the Gluten-Free Spaghetti Amatriciana hot, garnished with shaved Parmesan.

gluten free spaghetti amatriciana — Gluten Free Spaghetti Amatriciana

Gluten Free Spaghetti Pulled Duck Ragu

To make gluten free spaghetti pulled duck ragu, you will need the following ingredients and steps:

Ingredients for the spaghetti:

500 g gluten free spaghetti
Water and salt for cooking

Ingredients for the pulled duck ragu:

2 duck legs
Salt and pepper, to taste
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 cups Napoli (tomato) sauce
1/4 cup red wine (optional)
2 sprigs of fresh rosemary
Shaved parmesan cheese, for serving

Steps for the spaghetti:

Bring a large pot of salted water to a boil. Add the gluten free spaghetti and cook according to the package directions, stirring occasionally, until al dente. Drain and return to the pot.

Steps for the pulled duck ragu:

Preheat oven to 180°C (160°C fan-forced). Trim excess fat from the duck legs and season with salt and pepper—heat olive oil in a large ovenproof skillet over medium-high heat. When hot, add the duck legs and cook for about 15 minutes, turning occasionally, until browned on all sides. Transfer the duck legs to a plate and set aside.
In the same skillet, cook the onion and garlic over medium-low heat, stirring, until soft and translucent, about 10 minutes. Add the Napoli sauce and wine (if used) and boil—season with salt and pepper to taste. Add the rosemary sprigs and nestle the duck legs in the sauce. Cover with a lid or foil and transfer to the oven. Cook for 1.5 to 2 hours or until the duck meat is tender and easily falls off the bone.
Remove the duck legs from the sauce and shred the meat with two forks, discarding the bones and skin. Return the meat to the sauce and stir to combine. Discard the rosemary sprigs.

To serve, divide the spaghetti among four plates and spoon the pulled duck ragu over the top. Sprinkle with shaved parmesan cheese, and enjoy your gluten-free spaghetti pulled duck ragu!

Gluten Free Spaghetti Wild Boar Ragu

Here's a recipe for Gluten-Free Spaghetti with Wild Boar Ragu:

Gluten-Free Spaghetti:

Ingredients:

8 ounces gluten-free spaghetti
Salt for boiling water

Instructions:

Bring a large pot of salted water to a boil.
Cook the gluten-free spaghetti according to the package instructions until al dente.
Drain the spaghetti and set aside.

48-Hour Marinated Wild Boar Ragu:

Ingredients:

1 lb wild boar, marinated for 48 hours (see below)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 cup red wine
1 can (14 oz) crushed tomatoes
2 sprigs fresh rosemary
Salt and pepper to taste
Shaved Parmesan for garnish

Marinade:

1 cup red wine
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Instructions:

In a bowl, combine the wild boar with the marinade ingredients. Cover and refrigerate for 48 hours.
Heat olive oil in a large pot over medium heat. Add the marinated wild boar and brown on all sides.
Add chopped onions and garlic, cooking until softened.
Pour in red wine, scraping the bottom of the pot to deglaze.
Stir in crushed tomatoes and add rosemary. Season with salt and pepper. Simmer for at least 2 hours until the wild boar is tender, and the flavors meld.
Toss the cooked gluten-free spaghetti into the wild boar ragu, ensuring it is well-coated.
Serve the Gluten-Free Spaghetti with Wild Boar Ragu hot, garnished with shaved Parmesan.

Gluten Free Spaghetti Fresh Seafood

To make gluten free spaghetti with fresh seafood, you will need the following ingredients and steps:

Ingredients for the spaghetti:

500 g gluten free spaghetti
Water and salt for cooking

Ingredients for the sauce:

1 tbsp olive oil
2 spring onions, green parts only, sliced
1 long red chili, chopped (optional)
750 g fresh seafood marinara mix (locally sourced, if possible)
2 cups fresh tomato sauce
1/2 cup dry white wine
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Steps for the spaghetti:

Bring a large pot of salted water to a boil. Add the gluten free spaghetti and cook according to the package directions, stirring occasionally, until al dente. Drain and return to the pot.

Steps for the sauce:

Heat oil in a large skillet over medium heat. Add spring onion and chili and cook for 2 minutes, stirring, until soft and fragrant.
Add seafood marinara mix and toss for 2-3 minutes or until lightly browned.
Add tomato sauce and wine and bring to a boil. Reduce heat and simmer, uncovered, until the sauce is slightly thickened and the seafood is cooked through, about 10 minutes—season with salt and pepper to taste.

To serve, divide the spaghetti among four plates and spoon the sauce over the top. Sprinkle with chopped parsley, and enjoy your gluten-free spaghetti with fresh seafood!

Gluten-free pasta dishes are delicious for enjoying Italian cuisine without compromising dietary preferences or requirements. Whether it is the creamy ricotta gnocchi or the hearty wild boar ragu, gluten-free pasta dishes can satisfy any palate and enhance the flavor of the ingredients.

For an authentic taste of Italy and a variety of gluten-free pasta options, Piccolino Woodfired Pizza & Homemade Pasta is the ideal destination. This Italian restaurant makes mouthwatering, gluten-free dishes that honor tradition and dietary diversity. To treat yourself to these fantastic dishes, reserve a table at Piccolino and experience the best of both worlds.

‍

News