I know, breakfast pasta? But it's seriously delicious! This would be great with sweet potatoes as well. This syrup is quick and easy and great over pancakes and french toast and waffles as well. It's my go-to syrup now that I can't have high fructose corn syrup.
1Pierce potatoes several times with a fork. Bake at 350 until tender, about an hour. Test with a fork to determine doneness.
2Scoop potatoes out of skins and into large mixing bowl. Mash with fork until smooth. Add egg yolks, sugar, flour, and cinnamon and stir until mixture forms dough (do not overmix).
3Roll dough into small balls about 1/4 inch in diameter. Drop into boiling water 5-10 at a time and boil rapidly until gnocchi rise to surface. Remove with slotted spoon and set in a colander to drain.
4In medium saucepan, mix together water, brown sugar, and vanilla seasoning. Over medium heat stir in butter and continue stirring until mixture reaches a boil. Continue stirring as mixture boils for 5 minutes. Remove from heat and allow to cool slightly.
5Serve gnocchi warm in a bowl drizzled with syrup.