Cook the pasta in boiling salted water according to the instructions on the packet. Wash and drain the spinach. Peel onions and garlic and cut into fine cubes. Heat the oil in a pot. Fry the onions, garlic and spinach until the spinach has collapsed. Deglaze with vegetable stock and milk
Wash and halve the tomatoes. Dice the gorgonzola. Add cheese to the sauce and melt in the hot liquid over low heat while stirring. Finely mash the spinach in the broth. Season to taste with salt, pepper and nutmeg. Drain the pasta and let it drain. Spread the noodles on 4 plates, add the sauce and garnish with tomatoes