Cook the silver beet in a large pan of slightly salted water for 3 minutes. Drain the water and then squeeze as much extra moisture as you can from the cooked leaves. Once cooked, chop the leaves finely and drain off any extra liquid. Drain any excess moisture from the ricotta and mash it into a bowl with the chopped silver beet. Add the parmesan, Chia seeds, eggs, seasoning and semolina and combine quickly taking care not to overwork the mixture. Leave the mixture to rest in the fridge for 30 minutes or longer. Sprinkle some extra semolina onto a flat plate and using a tablespoon measure, spoon the mixture onto the plate and roll the mixture over the surface to form small, elongated shaped pieces. Bring a large pan of water to the boil and using a slotted spoon gently lower the gnocchi into the water. Bring the water gently back to the boil until the gnocchi float to the surface. Remove gnocchi from the water into a baking dish as soon as the gnocchi float. Serve the gnocchi with pasta sauce, grated parmesan and a side salad.