Free-From Springtime Dinner Party Menu


Spring is here: the evenings are lighter, temperatures are climbing and it’s time to come out of our winter hibernation. Springtime calls for more al-fresco dinner parties with friends and family but what if you’re living a free-from lifestyle? What can you cook for your guests that will not only serve your diet but put a smile on their face?

We’ve put together a delicious free-from dinner party menu with a range of Spring recipes that are bound to impress at your next soirée:

Starter – Gluten-free gnocchi with pesto and rocket

Pesto gnocchi in bowl

What you’ll need:

This simple starter will certainly get your guests appetites whetted whilst respecting your gluten-free diet. Simply place the ready-made gluten-free gnocchi in salted water and boil for a few minutes or until the gnocchi floats to the top of the water.

Drain, then mix in the pesto and serve with rocket and pine nuts on top. Simple yet effective!

Main – Spring vegetable tart with new potatoes and herby beans

Vegetable tart at dinner party

What you’ll need:

For the gluten-free pastry:

For the filling:

  • 250g butternut squash
  • 100g diced carrot
  • 100g sliced leeks
  • 100g roughly chopped red pepper
  • 1 tbsp fresh rosemary
  • Salt and pepper to season
  • Feta cheese (optional) or dairy-free alternative


  • New potatoes (roughly 150-180g per person)
  • Green or runner beans
  • Olive oil
  • Parsley
  • Mint
  • Lemon juice

This pie is a sure-fire winner for any Springtime dinner party or gathering. First, make the pastry. Sieve the gluten-free flour, salt and xanthan gum into a bowl and then add the butter. Rub the butter into the dry ingredients with your fingers until breadcrumbs form. Gradually add the egg, one teaspoon at a time, until a dough comes together. Flatten and wrap in cling film, place in the fridge and leave for 30 minutes.

In the meantime, make your filling by dicing up your vegetables and roasting them in the oven for around 40 minutes with a little seasoning.

Once ready, roll your gluten-free pastry out on a floured surface and place in a pastry/pie tin. Spoon your vegetable mixture into the case and scatter the cheese, if using, on top. Pop in the oven for around 45 minutes.

Serve the delicious pie hot or cold with boiled new potatoes and green beans tossed in the parsley, mint and lemon juice. Enjoy!

Dessert – Orange polenta cake with dairy-free ice cream

Orange cake for dessert

What you’ll need:

Preheat your oven to 160oc and grease/line a 20cm baking tin. First of all, beat your sugar and butter in a bowl followed by the eggs, one by one, and finally the vanilla essence.

In a separate small bowl, combine the ground almonds, polentia, orange zest, baking powder and orange blossom water and then stir into the cake mix. Pour the mixture into the tin and bake for around 40-50 minutes, until the top of the cake is lightly brown. Serve with a scoop (or two!) of dairy-free passionfruit and chocolate ice-cream and voila!

Discussion1 Comment

  1. Gnocchi with pesto and rocket? One of my all time restaurant favorites!
    And gluten free too !! I’m in heaven!
    ( Orange polenta cake…… that’s just naughty!)

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