1 For the dumplings: rinse and spin dry spinach, cut out tough stems and blanch in boiling salted water briefly. Squeeze and chop finely. Peel garlic and chop finely. Combine spinach and garlic with quark, Parmesan, and eggs. Add breadcrumbs, if needed, to make mixture malleable. Season with lemon zest, salt and pepper. Remove balls with two teaspoons and place into boiling salted water, cook for about 10 minutes.
2 For the sauce: rinse and dry scallions, cut diagonally into rings. Rinse parsley, shake dry, pluck off leaves and chop finely. Peel and slice garlic. Heat butter in a pan and saute garlic with scallions for about 1-2 minutes. Add chervil and drained dumplings, toss.