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1
Wilt the chard leaves in a large pan over high heat with no added water, turning until fully collapsed. Tip into a clean cloth, gather the corners, and wring with full force — repeatedly twisting and tightening — until absolutely no further liquid comes out. The cloth must feel dry against the hand. Chop the wrung chard finely.
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2
Warm the olive oil in a saucepan over medium heat. Add the sliced garlic and soften without colouring. Add the crushed tomatoes and torn basil, season, and simmer uncovered for 30 minutes. The sauce is ready when it has thickened and the raw tomato smell has given way to a sweet, concentrated depth.
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3
Combine the chopped chard, drained brocciu, beaten eggs, grated brocciu passu, flour, salt, pepper, and nutmeg in a bowl. Work together until uniform. The mixture must be firm enough to hold its shape when pressed: if it sags or sticks heavily to the hand, add flour in 10 g increments, no more than necessary. Test one small piece by rolling it briefly between the palms — it should hold its cylinder without cracking or slumping. This is where the dish lives or dies: a mixture too wet will dissolve in the water; too much flour will make the dumplings leaden.
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4
Roll the mixture into cylinders approximately 2 cm in diameter and 5 cm long. Draw each cylinder once across the tines of a fork, pressing lightly, to cut grooves into the surface. Set aside on a lightly floured tray.
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5
Bring a wide pan of salted water to a gentle simmer — never a rolling boil. Lower the sturzapreti in batches and poach for 3–4 minutes. They are done when they rise and float at the surface. Remove with a slotted spoon and arrange in a gratin dish.
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6
Spoon the tomato sauce over the poached sturzapreti to cover. Scatter generously with grated brocciu passu. Slide under a hot grill for 5 minutes, until the cheese is golden and the sauce at the edges is visibly bubbling.