This delicious fall dish brings together all the flavors of brown butter with crunchy roasted hazelnuts, fennel and celeriac. Made in one skillet – less dishes to wash!
1/4 cup hazelnuts, roughly chopped
4 tablespoons butter
1 tablespoon oil
2 fennel bulbs, cut into strips
1 small celeriac, cubed
1 pound store-bought Gnocchi
Salt and pepper, to taste