Peel and finely dice the onion and garlic. Heat the oil in a pot and fry the onion and garlic until transparent. Add frozen spinach and 100 ml water. Cover over low heat.
Steam for 10-15 minutes, stirring from time to time.
In between, cook the noodles in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the package instructions.
Dice gorgonzola. Stir the milk, cream and gorgonzola into the spinach and simmer for another 3-4 minutes. Season to taste with salt and pepper. Drain the pasta and let it drain. Mix with the sauce.
Possibly crush pink berries and sprinkle over them.