SLOW COOKED PUMPKIN AND DUMPLING CASSEROLE

Ingredients.....500gm of butternut pumpkin ,peeled and cut into 1/2" pieces . 2 x 400gm cans of diced Italian tomatoes , 2 x 400gm of mixed beans ( drained ) , 2 cups of sliced mushrooms , 1 cup of water , 2 tbs of minced garlic , 2 tbs [ of dried Italian herb mix ), cracked black pepper . Place the above ingredients in a greased 4-5 litre slow cooker . Cook on low for 8.5 hours or high 4.5 hours . Ingredients you need for the dumplings ..... 1/2 cup of plain flour , 1/3 cup of polenta , 2 tbs of dried grated Parmesan cheese , 1 tsp of baking powder , 1/2 tsp of paprika , 1 beaten egg , 2 tbs of milk , 2 tbs of canola oil , 1 dsp of dried basil . To make the dumplings , mix the flour , polenta , Parmesan , baking powder, paprika in a medium bowl. Stir well and make a well in the centre . In a small bowl mix together the beaten egg , milk , canola oil and basil and add the combined mixture to the well . Spoon 2 tbs mounds of the batter in single layer on top of the pumpkin mixture in the slow cooker . Cook on high for 50 minutes or until a skewer inserted into the dumplings comes out clean .