Using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm. This step is important: roll them gently in your palms into a ball shape. Set the balls on my counter or a silicone sheet until all are made. If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking. Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.