¼ cup (60 mL) salted butter
¼ cup (60 mL) pine nuts
¼ cup (60 mL) minced fresh parsley
2 tbsp (30 mL) lemon juice
2 eggplants (about 2 lb/1kg total)
1 tsp (5 mL) salt
2 cups (500 mL) all-purpose flour (approx)
Eggplant Gnocchi: Peel eggplants and cut into 2-inch (5 cm) cubes. Place on 2 parchment paper-lined baking sheets; toss with salt. Roast in 350°F (180°C) oven, stirring occasionally, until very soft, about 40 minutes.
Transfer eggplant to food processor; purée until fairly smooth with some chunks. Add eggs; pulse, scraping down side of bowl occasionally, until smooth. Transfer to bowl; stir in 1 ½ cups (375 mL) of the flour, adding just enough of the remaining flour to create soft dough.
Turn dough out onto floured work surface; knead a few times, adding more flour if necessary to prevent sticking, just until dough holds together. Shape into 2 logs; divide each into quarters. Shape each quarter into 3/4–inch (2 cm) diameter rope. With sharp knife, cut each rope on the diagonal into 1-inch (2.5 cm) pieces. (If making ahead of time, freeze on baking sheet for 2 hours or until firm; scrape into resealable freezer bags and freeze for up to 2 weeks.)
In large skillet, melt butter over medium heat; fry pine nuts until light golden and butter just begins to brown, 3 minutes. Remove from heat.
Meanwhile, in large pot of boiling salted water, cook Eggplant Gnocchi, in batches and stirring gently, until they float; boil for 5 minutes.
Return skillet to medium heat; using slotted spoon, scoop Gnocchi into hot pan. Add parsley, lemon juice and ¼ cup (60 mL) of the gnocchi cooking water; toss to coat. If sauce is too thick, add up to ¼ cup (60 mL) more cooking water.