Sophie Grigson's Cocule di Bietole Al Forno

Ingredients

• For the Potato Dumplings
• 400g potatoes
• 300g Swiss Chard
• 70g freshly grated pecorino or parmesan, plus extra to finish
• 120g stale bread
• 2 cloves garlic, crushed
• 1 egg
• Salt and pepper
• For the Sauce
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 dried red chilli, finely chopped
• 650ml passata
• A handful of basil, roughly shredded