1 Place quark and cottage cheese in a fine sieve and let drain over a bowl.
2 Rinse chives, shake dry and slice into rings. Finely chop pumpkin seeds.
3 Mix together the quark, cottage cheese, chives, egg, pumpkin seeds and semolina in a bowl. Season dough lightly with salt.
4 Meanwhile, rinse the zucchini and coarsely grate.
5 Peel the onion and garlic and chop finely.
6 Heat the oil in a skillet over low heat. Sauté the onion, garlic and zucchini until softened, about 10 minutes.
7 In a small bowl, mix together 60 ml (approximately 4 tablespoons) water with the sour cream and stir into the zucchini mixture. Season with salt and freshly grated nutmeg.
8 Bring a pot of salted water to a boil. Using 2 tablespoons, form the dough into ovals and submerge in the water.
9 Reduce heat and simmer over low heat until dumplings float to the surface, about 10 minutes. Remove with a slotted spoon and serve with the zucchini sauce.