###### Abstract  
This study shows the chemical-physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta _Gnocchi_ with respect to those prepared with tap water. _Gnocchi_ obtained by mixing the flour with seawater (GSW) were compared with traditional _Gnocchi_ made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both _Gnocchi_ types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW _Gnocchi_ were structurally tightened whereas GTW _Gnocchi_ showed a labile and weak macromolecular network. In addition, GSW _Gnocchi_ was more thermally stable than GTW _Gnocchi_, as evidenced by thermogravimetric analysis (TGA).  
Gnocchi; sea water; micro-macro elements; volatile profile; thermal properties; morphological analysis +
Footnote †: journal: _Goods_  
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their recovery from water, they preserve about 10% in weight of salt. Several studies have highlighted a causal relationship between salt intake and blood pressure [3]. Randomized trials demonstrate that a lower salt intake is associated with a reduced risk of cardiovascular disease, all-cause mortality, and other conditions, such as kidney disease, stomach cancer, and osteoporosis [4; 5].  
For the above reasons and in order to prepare a novel healthy and functional _Ginocchi_ pasta type, keeping up the good natural flavor and taste, sea water has been substituted to tap water and used as an active ingredient of _Ginocchi_ dough. The main characteristic of sea water is its ionic salt content [6]. Salinity indicates the quantity of salts dissolved in marine waters coming from the constant supply of substances from over land flowing rivers, submarine volcanoes, and decomposing marine organisms. Specifically, salinity measures the quantity of salt present in a kilogram of sea water; for ocean waters, it is around 35% [7]. The use of sea water as a new active ingredient of _Ginocchi_ formulation can enhance the chemical-nutritional properties of this kind of pasta by increasing the micro and macro elements and decreasing or completely eliminating the content of added salt since cooking is performed in unsalted boiling water; moreover, GSW higher thermal stability, the mineral content is preserved during and after gnocchi cooking.  
Thus, the aim of this research was the formulation of _Ginocchi_ using edible sea water in place of tap water and investigate the properties of fresh pasta (_Gnocchi_) prepared with edible sea water (GSW) and compare them with the ones of _Gnocchi_ prepared with tap water (GTW). Specifically, the percentage content of sodium chloride, concentration of macro and micro elements content together with the volatile molecules profile were evaluated, compared, and discussed. In addition, the morphological analysis (SEM) of raw and cooked GSW and GTW cryogenically delaminated fractures was performed and the study of their thermal stability was assessed by thermogravimetric analysis (TGA).