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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).

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient